Chicken and chorizo stew

Or soup depending on when and how you eat it…..

I love these dishes which are interchangeable in style and purpose. While red meats often imply heavy autumnal and winter stews, chicken can be light and summery whichever way you braise it. Summer really is a time where the food we eat reflects our mood and brings the colours of the season to life. Spanish style flavours are always warming and give a real depth and vibrancy to the more local ingredients which are available. For this stew I always use chicken thighs, I think they give more favour and better texture than breast meat. You can substitute the tinned tomatoes for all fresh if you can get enough of sufficient quality.

Chicken and chorizo stewChicken and chorizo stew

(serves 4)

6 chicken thighs boned
1 ramiro pepper roughly chopped
250g baby plum tomatoes halved
Tin chopped tomatoes
Small sprig rosemary finely chopped
100g chorizo roughly chopped
Half lemon quartered
Tin cannelini beans
Splash red wine
Olive oil for frying

1. In a heavy based pan with a lid heat the olive oil over a medium heat then add the chorizo and pepper;
2. When the chorizo has given up some of its colour and flavour to the oil add the chicken thighs and seal on both sides;
3. Add in all the other ingredients except for the beans, stir and cover. Turn the heat down to low;
4. Cook for one hour and then add the beans. Cover and cook for a further 30 minutes if you want soup or uncover if you prefer a stew consistency;
5. Remove the lemon pieces, check for seasoning and serve.

About Graeme

I want to tell the world of the natural larder and eclectic cuisine of Scotland

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