This Spanish inspired recipe is the perfect Winter warmer; hearty, comforting and packed with flavour.
Equipment
- We love cooking this casserole in our Le Creuset Cast Iron Casserole.
Ingredients
- 4 tbsp Olivado extra virgin olive oil
- 8 Waitoa Chicken Drumsticks
- 1 large onion sliced
- 2 cloves garlic sliced
- 300 g Hellers spicy chorizo sliced
- 400 g Delmaine butter beans drained
- 400 g Delmaine crushed tomatoes
- 200 ml chicken stock
- 1 cup fresh breadcrumbs
- 1 tsp Mrs Rogers smoked paprika
- 2 tbsp Superb Herb Oregano chopped
- ¼ cup Superb Herb Parsley chopped
Instructions
- 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.