• 2servings
  • 45minutes
  • 1004calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 4 chicken thighs (bone and skin on)

  3. 1 onion , halved and sliced

  4. 100g cooking chorizo , chopped into pieces

  5. 1 x 400g tin butter beans

  6. 200ml chicken stock

  7. 1/2 small bunch flat-leaf parsley , chopped

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a wide, shallow pan. Season the thighs all over, then put in the pan skin-side down and cook until crisp and golden. Turn and cook on the other side for a couple of minutes.

  2. Take the thighs out of the pan and add the onions. Cook for 5 minutes, then add the chorizo and cook for a couple of minutes. Tip in the butter beans and stock, then sit the chicken back on top. Transfer to the oven for 30 minutes to finish cooking the chicken. Stir the parsley through the butter beans. Serve the chicken and beans in shallow bowls with crusty bread, if you like.


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