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Catherine Fulvio - Weekend Chef!

Slow Cooked Chorizo Chicken with Cannellini Beans

Slow Cooked Chorizo Chicken with Cannellini Beans

Catherine Fulvio - chef

Slow Cooked Chorizo Chicken with Cannellini Beans

Serves 6


- 1 x 1.5kg chicken, jointed in to 8 portions (ask your butcher to do this)

- Seasoned plain flour for dusting

- 1 tbsp olive oil

- 80g chorizo, diced

- 1 large onion, chopped

- 2 garlic cloves, finely chopped

- 2 carrots, sliced

- 2 parsnips, chopped

- 1 tbsp tomato puree

- 1 x 400g can chopped tomato

- 1 litre chicken stock (hot)

- 2 tsp chopped thyme

- 2 bay leaves

- 1 x 400g can cannellini beans, drained and rinsed

- Salt and freshly ground pepper

- Seasoned flour


1. Preheat the slow cooker on "high" for 20 minutes.

2. Meantime, dust the chicken with the seasoned flour.

3. Heat a frying pan with oil. Add the chicken in batches and lightly brown.

4. Remove from the pan, add the chorizo and onion and sauté for about 4 - 5minutes.

5. Add the garlic and cook for 1 minute.

6. Place the chicken and chorizo mix into the slow cooker.

7. Add in the carrots, parsnips, tomato puree and chopped tomatoes, hot stock, thyme and bay leaves.

8. Cover and cook on "high" for 15 minutes.

9. Then reduce to "low" for about 3 - 4 hours, or until the chicken is tender and falling of the bone.

10. Add the beans and check the seasoning, adding salt and pepper as necessary. And cook on "high" for another hour.

11. Serve with a rustic style bread.

Tip 1: Add in handfuls of baby spinach at the end of cooking. This is not only extra healthy but gives a great colour

Tip 2: Replace the chorizo with Irish smoked bacon for equally delicious results

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Ballyknocken Red Pepper Sauce:

Serves 6


- 2 red peppers, roasted and chopped

- 3 shallots, finely chopped

- 1 tbsp olive oil

- 1 tbsp tomato puree

- 100ml white wine

- 250ml fresh cream

- Salt and pepper to season


1. Heat the oil and sauté the shallots until softened.

2. Add the tomato puree and cook for 1 minute.

3. Add the white wine and cook for a further 2 - 3 minutes.

4. Add the roasted peppers and allow to cook for 1 to 2 minute.

5. Stir in the cream. Remove from the heat; allow to cool slightly before blending. Add salt and pepper to season.