Chorizo adds a wonderful warmth and subtle heat to this great chicken stew. I use plum tomatoes here as they have a much better flavour than chopped tomatoes.
- 3 tsp olive oil
- 150 g chorizo sausage, cut into chunky discs
- 6 chicken legs
- Sea salt and ground black pepper
- 1 large red onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 150 ml red wine
- 2 400 g tins of plum tomatoes
- 500 ml chicken stock
- 1 400 g tin cannellini beans, drained and rinsed
- Flat-leaf parsley, to garnish
- Crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the oil in a large casserole over a high heat. Add the chorizo and fry until it is sizzling and roaring red. Remove the chorizo from the pan with a slotted spoon leaving the red oils behind.
2. Season the chicken legs with sea salt and ground black pepper and add them to the pan in batches, browning until they have a good colour on all sides. Set aside with the chorizo.
3. Fry the onion and garlic for 5 minutes until the onion has softened. Pour in the red wine and tip in the tomatoes. Using a potato masher or the back of a fork, roughly mash the tomatoes, then pour in the stock and bring the liquid to a steady boil.
4. Return the chicken legs and chorizo to the stew. Bring back to the boil, cover with a lid and simmer for about 1 hour until the chicken is cooked all the way through.
5. About 5 minutes before you serve, stir through the beans and once they are warm, serve generous portions of the stew in deep warmed dishes. Garnish with flat-leaf parsley and dig in with lots of crusty bread on the table to mop up all those delicious juices.