Name: Chicken legs with chorizo and beans
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 Tbsp olive oil; 2 whole skin-on chicken legs; 2 shallots; 1 lemon; 3 garlic cloves, chopped; 1 sprig of rosemary; 2 sprigs of thyme; 200g chorizo, cut into small chunks; 2 ripe tomatoes; 1 can haricot beans (400g), drained; 250 ml chicken stock; 2 Tbsp chopped flat-leaf parsley

Chicken legs with chorizo and beans

16 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Background

The Spanish love cooking chorizo and chicken together in a stew. I must say, they are right - the smoky, paprika flavour of the chorizo infuses the chicken really well! Just add a few vegetables and you'll get a wonderful, hearty stew. These chicken legs with chorizo and beans is a good example - it's just perfect as an easy, no-fuss midweek meal. Serve it with crusty bread and a green salad.

Ingredients

3 Tbsp olive oil
2 whole skin-on chicken legs
2 shallots
1 lemon
3 garlic cloves, chopped
1 sprig of rosemary
2 sprigs of thyme
200g chorizo, cut into small chunks
2 ripe tomatoes
1 can haricot beans (400g), drained
250 ml chicken stock
2 Tbsp chopped flat-leaf parsley

Instructions

Preheat the oven to 200°C.
Cut the shallots and lemon in half.
Heat 2 Tbsp oil in a casserole dish, then brown the chicken legs on all sides and put aside.
Cut the chorizo into small chunks. Chop the tomatoes.
Add the remaining oil to the dish, together with the chorizo and shallots. Fry until the chorizo releases its oil and starts becoming crispy.
Add the garlic, tomato and herbs, stir for a couple of minutes.
Pour in the stock, bring to the simmer then put back the chicken legs.
Put the dish in the oven and roast for 15-20 minutes in the oven until the chicken is cooked through.
Stir in the parsley, season to taste and serve.

Tips

You can make this dish on the stove too - just put a lid on and simmer the stew for 30-40 minutes or so, after you've put the chicken back in the dish.