I had a tremendous lunch at Cathy’s the other week, featuring a millionaire shortbread trifle and an unctuous confit chicken leg. The star of it for me though was a creamy chorizo and butter bean stew, a rich and textured dish spiked with tht lovely Spanish sausage. It’s one taken from Jason Atherton’s Gourmet Food for a Fiver book and it’s absolutely fantastic. I ran right home and did it myself later that week.
The only change I made was to roast the chicken instead of confit due to time constraints, no other reason. I urge you to try the beans though, they’re dynamite.
Roast chicken with creamy chorizo butter beans (serves 2):
2 chicken legs
1 head of garlic, halved
A few sprigs of thyme, leaves picked
Pinch of paprika
100g chorizo, diced
100ml chicken stock
100ml double cream
1 220g tin butter beans (I love Napolina ones)
- Pre-heat the oven to 180°C.
- Mix together half the thyme with the paprika and a generous dose of salt and pepper. Blend with a glug of olive oil and smear this paste all over the chicken legs. Pop the garlic halves in a baking tray and pop the chicken legs on top of the garlic. Bung in the oven for 45 minutes to an hour, until the juices run clear when poked with a skewer.
- When the chicken is about 15 minutes away from done, fry the chorizo in a pan until browned. Remove to one side and add the remaining thyme, cream and stock to the pan. Turn the heat up to get everything bubbling away. When the liquids have reduced by half, drain the butter beans and throw them in the pan, and the chorizo too.
- Simmer for 10 minutes and check for seasoning. Serve with wilted spinach.