There are some things I always try to have in the house: tins of beans and tomatoes, jars of roasted peppers, a spicy chorizo, fresh tomatoes, eggs, cheese, onions and garlic, fresh herbs. That way, I can always knock up something tasty to eat even if I haven’t made the trek to the shops, which for me involves a 20 minute drive in both directions.
Sometimes it means we’ll have a simple omelette for supper. At other times, I crave something fresh and spicy and pungent. This intensely garlicky one-pot tray bake is quick to prepare and cook. You can eat it as it is or add a crunchy green salad and maybe some crusty bread to sop up the juices.
I used chicken but vegetarians might like to try it as-is (minus the chorizo but maybe adding a little chilli or paprika), roast some halloumi on top, or crumble goats’ cheese over it. Either way, you’ll have a substantial and healthy supper on the table in around an hour and most of that’s the cooking time. Him Outdoors loved it so I think it’ll be making regular appearances from now on.
Chicken with Butterbeans and Chorizo
Ingredients:
4 bone-in chicken drumsticks (or thighs), preferably free-range
400g cherry tomatoes
1 x 400g tin of good quality butter beans, drained
A couple of roasted red peppers from a jar, cut into strips (optional but good)
About 80g spicy chorizo, sliced into rings
Whole head of garlic, split into cloves, unpeeled
Salt and pepper
Fresh coriander or parsley
Method:
Pre-heat the oven to 200C/400F/Gas Mark 6.
Mix the chorizo, garlic, butter beans, tomatoes and peppers (if using) in the base of a roasting tin. Season with salt and pepper. You shouldn’t need any oil as the chorizo will release some during cooking.
Rub the chicken drumsticks with a little oil and season with salt and pepper. Sit them on top of the vegetables in the roasting tin, pushing them down a little.
Cook for 45-50 minutes near the top of the oven, turning the chicken after 30 minutes so it cooks evenly. Turn the oven up to 220C/425F (or put the grill on high) and transfer the chicken to another pan to finish browning (if necessary) while you deal with the sauce. Squeeze the garlic from its skin and squish it into the sauce with a wooden spoon, breaking up some of the beans and tomatoes to thicken it but leaving most whole.
Stir through a handful of chopped fresh coriander or parsley, ladle the veg and chorizo onto serving plates and sit the chicken legs on top, garnished with more fresh herbs.
Now why didn’t you post that while I still had the grandchildren staying? Oh well, we’ll just have to make it and eat it all ourselves 😉
Lashings of garlic are what make this stand out, I think. Hope you like it if you give it a go. Lx
I will. But we’re living off our fat this weekend after all those visitors….
Believe me, I know that feeling. 🙂
What beautiful color! And, god, yes, if I didn’t have a full pantry and a full freezer, I’d never make it through winter here in the country.
Your winters are, I think, much harsher than ours but there are times when going to the shops feels like I’m prepping for an Antarctic expedition. And yes, glorious colours, redolent of summer. Roll on …
You are feeding my secret passion: larder pictures and the treasures they contain. Great food originates from well and cleverly stocked larders and your wonderful dish is excellent proof. N xx
Blushes and bows. Thanks Nicole. It’s funny but no matter how ‘well-stocked my cupboards’ (a rather smug cliche I have been guilty of using) there always seems to be a vital ingredient missing! Still, that’s what makes us more adventurous cooks. 🙂
LOVE chorizo and chicken together – a real classic flavour match that actually a lot of people overlook. I think if someone’s ever eaten proper Spanish regional cooking they know about this match (clearly you have!). Looks like a fabulous English winter roast take on a Spanish estofado 🙂 Yum yum!!
Thanks, it’s one of my favourite combos and this recipe is so fuss-free but so tasty. I think Mediterranean influences sneak into most of my food. Lx
A lack of storage space prevents me from having any sort of pantry and I miss having one. I do have 2 freezers, though so I have compensated
to some degree. Storage aside, this is one fantastic looking dish, Linda. I’ve already got the chicken and a few of the other ingredients. Looks like I’ll be giving this a go in the not too distant future. Thanks for sharing, Linda.
Thank you, John, I’m pleased you like it. I’m lucky in having a rambling old house but the trouble is I expand my stuff to fit the space and then of course I forget where I have put things – until I’m looking for something else, when of course they turn up, a week too late. 🙂
I agree with you about having a fully stocked pantry. You’ve certainly created an easy but very flavorful dish…proving the point.
Thank you, Karen. I always worry I’m going to sound insufferably smug when I go about my well-stocked cupboards – and of course I’m lucky that I can afford them – but when you live in the country they are a blessing.
When we lived in New England, it was a necessity to have a well stocked pantry during the winter because of snowstorms. Even now that we live in Florida, I find a well stocked pantry very convenient.