Braised Chicken with Chorizo and Butter Beans (Melissa Tan)
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- Olive September 2010 - Braised chicken with chorizo and butter beans
To Cook (Serves 2)
- Oil
- 4 chicken thighs (boned and skin on)
- 1 onion, halved and sliced
- 100g chorizo, chopped
- 400g tin butter beans
- 200ml chicken stock
- 1/2 bunch parsley, chopped
- Heat oven to 200C.
- Heat oil in a shallow pan, season thighs and cook skin side down until golden. Turn and cook on the other side for a couple of minutes.
- Remove the thighs, add the onions and cook for 5 minutes.
- Add the chorizo and cook for a couple of minutes.
- Add the beans and stock, then sit the chicken on top.
- Transfer to the oven to 30 minutes to finish cooking the chicken.
- Stir through the parsley and serve with crusty bread.