There’s a delicious heat in this rich and comforting dish. Ideal for rustling up on a winter’s night, who doesn’t love a one-pot wonder?
This recipe is from Avoca’s new cookbook Avoca at Home, €27.95, Penguin Sandycove Hardback
Ingredients (Serves 4):
8 chicken thighs, bone in and skin on
100g dry-cured chorizo, diced
1 onion, chopped
1 large carrot, peeled and diced
2 celery stalks, diced
3 large garlic cloves, crushed
1 bay leaf
1½ tbsp smoked paprika
1 tbsp chopped fresh oregano
(or 1 tsp dried oregano)
1 tsp finely chopped fresh rosemary
1 tsp ground cumin
½ tsp chopped fresh thyme
¼ to ½ tsp chilli flakes, depending on how spicy you like your food
a pinch of saffron
200ml white wine
1 x 700g jar of tomato passata
1 x 400g tin of cannellini beans, drained and rinsed
80g black Kalamata olives, pitted and halved
1 tbsp chopped fresh flat-leaf parsley
fine sea salt and freshly ground black pepper
- Trim off any excess skin from the chicken thighs and put a wide, shallow, heavy-based casserole dish over a medium-high heat without any oil.
- When the pan is nice and hot, reduce the heat to medium and add the chicken thighs, skin side down, to render out the fat.
- Cook for 5 minutes without moving them around, then flip them over and cook for 5 minutes on the other side too, until nicely browned.
- Remove from the pan and set aside on a plate.
- Add the chorizo and cook for 5 minutes, until it has released its oil into the pan and crisped up a bit. Using a slotted spoon, transfer the chorizo to the plate with the chicken.
- Pour off all the oil that has been released from the chicken and chorizo, as there will be a lot of fat in the pan now, then add 1 or 2 tablespoons back in.
- Preheat the oven to 180°C.
- Add the onion, carrots and celery and season with salt and pepper.
- Cook for about 10 minutes, until softened.
- Add the garlic, bay leaf, smoked paprika, oregano, rosemary, cumin, thyme, chilli flakes and saffron and cook for 1 or 2 minutes more, just until fragrant.
- Pour in the wine and let it bubble up for 1 or 2 minutes, stirring to deglaze the pan, then stir in the passata and add the browned chicken thighs and chorizo back in.
- Bring to the boil, then reduce the heat to medium-low, cover the casserole dish and transfer to the oven for 25 to 30 minutes, until the chicken is fully cooked.
- Near the end of the cooking time, stir in the cannellini beans and olives to warm them through.
- Taste and adjust the seasoning, then scatter over the chopped parsley.
- Serve straight to the table.