Thursday , May 19 2022
Spanish Chicken Casserole 1

Spanish Chicken Casserole

Hospitality Action |

Spanish Chicken Casserole 2

Jason Atherton offers us this easy family dish from a new cookbook, Chefs At Home

During lockdown a lot of us were faced with days when there wasn’t much food left in the kitchen and supermarkets were stripped bare. This recipe is so flexible, and perfect to use up any leftover vegetables that you might have in the fridge, freezer or cupboard. The warm paprika of the chorizo adds a lovely Spanish touch, with the haricot beans absorbing all of the wonderful flavours. This is a filling treat in both the summer and the winter.

All proceeds from the sale of the book, which costs £26, are going to Hospitality Action, the charity for the hospitality industry.



250g of dried haricot beans, soaked overnight in water
8 chicken thighs
2 red peppers, deseeded and diced
1 onion, sliced
1 leek, sliced
3 carrots, chopped
3 celery sticks, chopped
200g chorizo, sliced
4 garlic cloves, peeled
4 rosemary sprigs
1 small jar of artichokes in olive oil
50ml of red wine vinegar
50ml of Spanish olive oil
500ml of chicken stock
½ bunch of flat-leaf parsley
Salt and freshly ground black pepper/one_half_last]

Preheat the oven to 180°C/160°C fan/Gas mark 4.

Drain the beans and add them to a pan with fresh water. Cook for 45–50 minutes, until tender, then drain and set aside until needed.

Heat a large frying pan on a medium heat. Add the chicken thighs and allow them to brown for 3-4 minutes, then transfer them into a casserole dish, keeping the fat that renders off in the pan, as it is full of flavour.

Add the peppers, onion, leek, carrots and celery to the frying pan, and cook for 5 minutes to colour. Transfer the vegetables to the casserole dish, along with the chorizo, garlic, rosemary and artichokes. Season well with salt and pepper.

Drizzle over the red wine vinegar and Spanish olive oil. Pour in the chicken stock and allow the liquid to come to the boil. Once boiling, transfer it to the oven and cook for 1 hour, until the chicken is cooked through and the sauce is thick.

Leave the casserole to rest for 10 minutes, then finish with flat-leaf parsley and serve.

Extract taken from Chefs at Home: Delicious Family Recipes from the UK’s Leading Locked Down Chefs (£26, Jon Croft Editions)
Photography © Kris Kirkham

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