The warm spice of Chorizo brings a fabulous Mediterranean flavour to this healthy, hearty stew. It’s super quick to prepare; shove it in the oven and let it do it’s own thing, while filling the house with mouth-watering aromas.

Serves 4

4-6 chicken thighs
Salt and pepper
100g chorizo sausage cut into roughly 1cm chunks *see note
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 stalk celery, finely chopped
1 slice wholemeal bread (I like to use the crust)
2 cloves garlic, pressed
2 tbsp. fresh thyme leaves
1 246g tin cannellini beans, rinsed (substitute with any white beans)
400ml chicken stock

*Note; the second time I cooked this I was running short on chorizo and only had 80g left. This was more than enough for the flavour, so feel free to reduce to cut down on calories and/or SW syns.

Heat oven to 180°C.

Place a large casserole over a medium heat. Add the chorizo and warm through until the oils run out, remove with a slotted spoon.

Pat the chicken dry, cut off any excess skin and fat and season with 1/4 teaspoon each salt and pepper. Place skin side down in pan. Cook until golden brown, about 6 minutes. Turn and cook 3 minutes more. Transfer to plate.

Add onion to pot and cook, stirring occasionally, until golden brown and tender, 5 to 6 minutes. Add carrots and celery and cook 3 minutes more. Remove from heat. 

Put the slice of bread in a food processor, and pulse to large breadcrumbs add the garlic, and thyme, pulse to combine and set aside.

Stir beans and broth into pot along the chorizo and nestle the chicken pieces into the pan. Sprinkle with the crumb mixture.

Bake until chicken is fork-tender and stew has thickened, about 11/2 hours.

Leave to stand for 10 minutes before serving and then serve with new potatoes and green vegetables.