One-Pot Chicken and Chorizo with White Beans

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 x 400g tins butter beans, drained and rinsed
• 200 ml chicken stock
• 400 g cherry tomatoes
• 4 garlic cloves, thinly sliced
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp olive oil
• 200 g cooking chorizo, sliced into 1cm rounds
• Fine salt and black pepper
• 10 g flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Method

1. Pat the chicken thighs dry and season well on both sides with salt and pepper.
2. Heat the olive oil in a large, wide casserole or deep ovenproof frying pan over a medium-high heat. Add the chicken thighs skin-side down and cook for 8–10 minutes until the skin is deep golden and releases easily from the pan. Transfer to a plate.
3. Add the chorizo to the same pan and cook for 3–4 minutes until the fat has rendered into rust-coloured oil and the edges are starting to crisp. Scoop out with a slotted spoon and set aside with the chicken.
4. Reduce the heat to medium. Add the sliced garlic to the chorizo fat and cook for 1 minute until fragrant and just turning golden.
5. Add the smoked paprika and dried thyme and stir for 30 seconds until the spices toast in the oil.
6. Tip in the cherry tomatoes and stock. Season well, then increase the heat and bring to a vigorous simmer, pressing the tomatoes gently with the back of a spoon so they begin to burst and collapse into the sauce.
7. Add the butter beans and stir to coat, then nestle the chorizo back into the pan.
8. Return the chicken thighs to the pan, skin-side up, pressing them into the beans and sauce so the skin stays proud above the liquid. Cook over a medium heat, uncovered, for 20–22 minutes until the chicken is cooked through and the juices run clear when pierced at the thickest point.
9. Scatter over torn flat-leaf parsley, a light dusting of smoked paprika and a generous squeeze of fresh lemon.