Chicken stew with chorizo and beans recipe
 This lush chorizo and chicken stew recipe is inexpensive but delicious. Try serving it with crusty bread. 3 tbsp olive oil40g/1½oz butter2 whole chicken legs, cut into drumsticks and thighs2 shallots1 lemon, cut in half1 garlic bulb, cut in half200g/7oz chorizo, cut into small chunks2 tomatoes, peeled, seeds removed, finely chopped660g/1lb 8oz tinned white haricot beans, drained2 sprigs rosemary, finely chopped4 sprigs thyme, finely chopped250ml/9fl oz chicken stock2 tbsp roughly chopped flatleaf parsleysea salt and freshly ground black pepper 3 tbsp olive oil 40g/1½oz butter 2 whole chicken legs, cut into drumsticks and thighs 2 shallots 1 lemon, cut in half 1 garlic bulb, cut in half 200g/7oz chorizo, cut into small chunks 2 tomatoes, peeled, seeds removed, finely chopped 660g/1lb 8oz tinned white haricot beans, drained 2 sprigs rosemary, finely chopped 4 sprigs thyme, finely chopped 250ml/9fl oz chicken stock 2 tbsp roughly chopped flatleaf parsley sea salt and freshly ground black pepper Method Preheat the oven to 220C/425F/Gas 7.Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves.Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Meanwhile, finely chop the remaining shallot and reserved garlic cloves.Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes.Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper.Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves. Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Meanwhile, finely chop the remaining shallot and reserved garlic cloves. Meanwhile, finely chop the remaining shallot and reserved garlic cloves. Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper. Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside.