Spanish Chicken Stew
An easy dinner idea for friends and family – this simple Spanish chicken one-pot stew recipe is full of flavour and perfect for those chilly evenings!
Heat the oil in a large pot with lid. And cook the chicken thighs for 5 mins on each side, take out and set aside.
Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 mins.
Add the wine and simmer until nearly boiled away.
Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.
Simmer for 30-35 mins with lid on (until cooked. Cut into a thick chunk of chicken to check that it is cooked through
Top the stew up with water if it looks like it’s becoming dry, also do not overcook the chorizo as it will go hard and lose its flavour
This can be served on its own or add a crisp green salad.
1 tbsp olive oil
8 chicken thighs
1 onion, sliced
2 garlic cloves, sliced
100ml dry white wine (optional)
400g tin chopped tomatoes
400g tin cannellini beans, washed and drained
1 sprig thyme