I had the lovely Fig over for dinner and Doctor Who on Tuesday (it was supposed to be dinner and zombies, but he forgot to bring them, so we watched The Mutants instead!) and Alberto was working late so I thought I’d cobble together some sort of chicken stew that he could easily reheat when he got home. This is sort of amalgamated from a couple of other recipes and a dash of whatever-I-had-in-the-cupboard!
This is quite similar to a couple of earlier recipes but I thought it was distinct enough to deserve its own entry.
2-3 tablespoons of olive oil
2 chicken thighs per person
50-60g of chorizo, roughly chopped
1 large brown onion, chopped
2 garlic cloves, chopped
2 garlic cloves, whole and unpeeled
1 fat leek, sliced
1 red pepper, deseeded and thickly sliced
1 green pepper, deseeded and thickly sliced
½ of a medium butternut squash, peeled and cut into bit-sized pieces
400g tin of butterbeans, drained and rinsed
300ml of dry cider
300ml of chicken stock
Leaves from 4 stalks of thyme
Sea salt and black pepper
2-3 tablespoons of crème fraiché
2-3 teaspoons of Dijon mustard
Leaves from 4-5 stalks of tarragon
1 teaspoon of paprika
In a large saucepan, heat the olive oil and gently heat the onion and chopped garlic, sweating them over a low heat.
Once they are soft and just beginning to colour, increase the heat slightly and add the chorizo, cooking until the pieces start to crispen.
Whilst the chorizo is cooking sprinkle the chicken breasts with a little sea salt and the paprika.
Once the chorizo is cooked, place the chicken thighs in the saucepan, skin side down. Cook for 3-4 minutes until the skin starts to become crisp, and then turn over and cook for a further 3-4 minutes until the meat starts to brown.
Add the sliced peppers and stir well to combine. Add the liquid – first the cider and then the stock. Stirring well. Add the thyme leaves, season to taste with salt and pepper. Then add the squash pieces, ensuring that they are all ducked under the liquid.
Quickly bring to the boil and then reduce to as simmer and cook for 40 minutes or so, checking the liquid levels regularly.
After 40 minutes or so add the butterbeans, top up the liquid if required, and cook for a further 10 minutes.
After 10 minutes, remove the chicken and vegetables from the pan and place on serving plates. Return the saucepan to the heat, increase the heat, and stir in the crème fraiché, mustard and tarragon. Season well and heat until the sauce is reduced and thickened a bit. Pour over the chicken and vegetables.
I served this with little new potatoes and sautéed kale!