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.


  • 1 tblsp olive oil
  • 150g 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
  • 150ml red wine
  • 2 x 400g tins of plum tomatoes
  • 500ml chicken stock
  • 1 x 400g tin of cannellini beans, drained and rinsed
  • Flat-leaf parsley, to garnish
  • Crusty bread, to serve


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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