TabyanInn

This chicken chorizo stew is a great cold weather dish. It is a hearty, rich stew that fills the house with a wonderful aroma. Our guests always love it.

Ingredients:

• 1 tablespoons olive oil
• ½ lb. cured Spanish chorizo sausage, cut into chunky discs
• 8 chicken thighs
• 5-6 sprigs fresh thyme
• Ground sea salt & black pepper
• 1 large red onion, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 2/3 cup red wine
• (2) 15 oz. cans fire roasted diced tomatoes
• 2 cups chicken stock
• 14 oz. can of cannelloni beans, drained and rinsed
• Flat-leaf (Italian) parsley, to garnish
• 2 oz. Manchego cheese, grated
• Crusty bread, to serve

How To Make:

Heat the oil in a large dutch oven over a high heat. Add the chorizo and fry until it is sizzling, about 4-5 min. Remove the chorizo from the pan with a spoon, leaving the red oils behind.

Generously season the chicken legs with salt & pepper, and add them to the pan in batches, browning until they have a good color on all sides, about 4-5 min per batch. Add more olive oil as needed. Set aside with the chorizo.

Add the onion, garlic and thyme sprigs to the pot and cook for 5 min until the onion has softened. Add the red wine, chicken stock and diced tomatoes.

Bring the liquid to a boil, then return the chicken thighs and chorizo to the stew. Bring back to a boil, then cover with a lid, reduce heat and simmer for about 1 hour until the chicken is cooked all the way through.

About 5 min before you serve, add the beans and stir through.

Garnish with parsley and cheese.

Prep time: 20 min. Cook time: 2 hours. Serves: 8.

Notes

Source: Marc Tabyanan.

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