4 tbsp extra virgin olive oil (we love Olivado) 8 chicken drumsticks (we love Waitoa Free Range) 1 large onion, sliced 2 cloves garlic, sliced 300g spicy chorizo, sliced (we love Hellers) 400g can butter beans, drained (we love Delmaine ) 400g can crushed tomatoes (we love Delmaine) 200ml chicken stock 1 cup fresh breadcrumbs 1 tsp smoked paprika (we love Mrs Rogers) 2 tbsp oregano, chopped ¼ cup parsley, chopped (we love Superb Herb)
We love cooking this casserole in our Le Creuset Cast Iron Casserole.
Preheat the oven to 180°C.
Heat 2 tablespoons of the oil in a large frying pan. Season the chicken drumsticks with salt and freshly ground black pepper and brown them in the frying pan, then remove to an ovenproof casserole dish.
In the same pan, fry the onion, chorizo and garlic for 5 minutes to brown lightly then add to the casserole along with the butter beans. Add the tomatoes and stock and season with salt and freshly ground black pepper. Cover with a lid and place in the oven for 20 minutes.
Heat the remaining oil in the same frying pan and add the breadcrumbs, paprika, oregano and parsley and fry until it is well mixed and going a little crisp.
Remove the chicken from the oven and spread this breadcrumb mixture over the casserole, then bake for a further 15 minutes. Remove from the oven and serve.