Chicken with chorizo and garlic

I love quick easy recipes and recipes where you can just put everything in one pot and forget about it.

When I saw a review of Georgina Fuggle's Take One Pot, I just had to try it. This is the first recipe I've tried from the book and can't wait to try out the rest. Delicious ......


Prep time 20 mins. serves 6 Cook time : 1 hour

1 tbsp olive oil
6 large chicken thighs with bones and ski
200g chorizo cut into 1 - 2 can chunks
1 onion peeled and cut into thin wedges
2 medium leeks, chopped into 2 - 3 cm pieces
1 teaspoon smoked paprika (any you have will do)
A pinch of dried saffron
2 whole heads of garlic cut in half horizontally and left unpeeled
4 sprigs thyme
200ml sweet wine
250ml hot chicken stock
2 x 400g tins butter beans, rinsed and drained
Sea salt and freshly ground black pepper

1. Heat the olive oil in a large casserole until smoking for. Fry the chicken legs on both sides until crispy and golden, then transfer to plate. Keep the heat in high and add the chorizo chunks to the pot. Fry for a minute on each side and remove from the casserole with a slotted spoon so as to leave their oil behind.

2. Add the onion, leeks and paprika and fry in the chorizo oil. Reduce the heAr, cover and soften the vegetables for 3 - 4 mins, but check that they don't catch on the bottom of the pot.

3. Add the saffron, garlic halves, thyme, wine and chicken stock to the pot along with the chicken and chorizo. Season well, cover and dinner over medium heat for 30 mins.

4. Stir in the butter beans and cook for a further 10 mins before serving with baked potato.