For company
Chicken and chorizo stew
Chicken thighs and chorizo simmered with red pepper, mushrooms and cannellini beans in a tomato-and-balsamic broth, finished with oregano and crusty bread.
Garnish with a few sprigs of oregano and serve with crusty bread to soak up the sauce.
Method
- 01
Sprinkle the chicken with the dried Italian herbs, and season with salt and black pepper.
- 02
Heat the oil in a flameproof casserole. Add the chicken and fry for a few minutes, then add the chorizo and onion, and cook for 5 minutes.
- 03
Stir in the red pepper, garlic, mushrooms, stock, tomatoes, balsamic vinegar and tomato puree. Bring to the boil, cover and simmer for 40 minutes.
- 04
Add the beans, stir gently and cook for 5 minutes more. Check the chicken is cooked through, with the thickest part reaching 74°C.
- 05
Garnish with oregano and serve with crusty bread.
In the glass
South African Cinsault
Try a fruit-forward Swartland Cinsault, served slightly cool. Its bright red fruit and gentle tannins suit the chicken, while its freshness balances the tomato, balsamic vinegar and rich chorizo. This is a suggested pairing, not Cass’s rating.
Keep cooking
