Serve up a warming supper with this vibrant stew from Sophie Conran that’s full of flavour and easy to make.
Serves 6-8
Ingredients
4 tbsp of olive oil
8 large chicken thighs, seasoned with salt and pepper
1 Spanish chorizo (250g), sliced
4 carrots, peeled and chopped
2 onions, peeled and chopped
2 ribs celery, cleaned and chopped
7 cloves of garlic, chopped
2 tsp of finely chopped fresh thyme
A knob of butter
300g tomato passata
2 x 400g tins chopped tomatoes
2 x 400g tins butter beans, drained
A large handful of fresh parsley, chopped
Method
Step 1: Heat the oil in a large pot (or casserole dish) and fry the chicken thighs in batches until brown on both sides, but not cooked through and then put them aside on a plate.
Step 2: Fry the chorizo chunks until they begin to crisp. Add in the chopped carrots, onions, celery, garlic, thyme and butter and stew for about 20 minutes, stirring frequently and breaking up the chorizo pieces with your spoon.
Step 3: Once the vegetables are soft, stir in the passata, tomatoes and butter beans and return the chicken thighs to the pot and leave to bubble for an hour, stirring from time to time.
Step 4: Stir through the parsley, season to taste and serve with roast potatoes.
