Happy New Year everybody!
I spent the holiday break in Australia and although friends here warned me that it was freezing, it was a shock to step off the plane and discover just what they meant. For London is frosty beyond memory; it’s really really cold. It’s the kind of chill you’re not even sure how to handle, because doing anything other than the bare minimum involves a trip outside, which means getting dressed, and that requires a superhuman act of bravery.
Fortunately, there’s winter food to console us during the colder months, and we seek to ward off the chill with steaming bowls of something comforting. At this time of year, it’s all about cooking for warmth and ease – nothing fussy or fancy, just simple good food that invokes the memory of sunshine.
This stew combines aromatic chorizo with the gentle heat of chilli and the comforting graininess of butter beans. It’s perfect for nights like these!
Chicken and chorizo stew
6 chicken thighs
1 x 400g tin butter beans, drained and rinsed
1 x 400g tin tomatoes
2 carrots, sliced
1 capsicum, sliced
1 onion, sliced
3 cloves garlic, sliced
2 tsp chilli flakes
250ml chicken or vegetable stock
Flour, salt, pepper and mixed herbs to coat the chicken
De-skin the chorizo and pull it into pieces. Fry gently in a non-stick pan and remove to a large baking dish, keeping the oil in the pan.
Season the flour with salt, pepper and mixed herbs. Coat the chicken in the flour and brown in the chorizo oil. Add the browned chicken to the baking dish.
Prepare the rest of the ingredients and add to the baking dish. Place in a 200 degree oven for 1 hour and serve with sweet potato mash, kale or a crusty loaf of bread.