• 1.5 kg chicken, jointed into 8 portions (ask your butcher to do this)
  • seasoned plain flour for dusting
  • 1 tblsp olive oil
  • 80 g chorizo, diced
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, sliced
  • 2 parsnips, chopped
  • 1 tblsp tomato purée
  • 400 g can chopped tomato
  • 1 l chicken stock (hot)
  • 2 tsp chopped thyme
  • 2 bay leaves
  • 400 g can cannellini beans, drained and rinsed
  • salt and freshly ground pepper
  • seasoned flour


  • Preheat the slow cooker on 'high' for 20 minutes.
  • Meantime, dust the chicken with the seasoned flour.
  • Heat a frying pan with oil. Add the chicken in batches and lightly brown.
  • Remove from the pan, add the chorizo and onion and sauté for about 4-5 minutes.
  • Add the garlic and cook for 1 minute.
  • Place the chicken and chorizo mix into the slow cooker.
  • Add in the carrots, parsnips, tomato purée and chopped tomatoes, hot stock, thyme and bay leaves.
  • Cover and cook on 'high' for 15 minutes.
  • Then reduce to 'low' for about 3-4 hours, or until the chicken is tender and falling of the bone.
  • Add the beans and check the seasoning, adding salt and pepper as necessary.
  • Cook on 'high' for another hour.
  • Serve with a rustic-style bread.


Catherine's tip: Add in handfuls of baby spinach at the end of cooking. This is not only extra healthy but gives a great colour.