Chicken thighs with chorizo, beans, and courgette - Boneless thighs are easier to deal with, but skin and bone lends flavour to the meat and keeps the chicken tender. A great dish to prep in advance, it is easy to re-heat and actually benefits from being left for the flavours to meld. Sobrasada may be substituted for chorizo. Place it in the dish last thing, before it is left to simmer, and it will melt into the sauce, providing richness and flavour.

Brown the chicken thighs in olive and set aside.
In a large pan or stockpot, fry the onion, garlic and chorizo in olive oil until the onion is translucent.
Meanwhile, in another pan, fry the courgette slices until lightly browned and then drain on absorbent paper.
Add the tomatoes, salt, pepper and pimentón to the onion mixture and cook, stirring constantly for a few minutes.
Add the chicken, courgette, thyme and finally the beans.
Stir gently to mix well, cover and simmer on a low heat for around 45 Minutes, stirring occasionally, by which time the chicken should be thoroughly cooked and tender.
If the mixture looks to be drying out, add a little stock or water.
Ingredients
Directions
Brown the chicken thighs in olive and set aside.
In a large pan or stockpot, fry the onion, garlic and chorizo in olive oil until the onion is translucent.
Meanwhile, in another pan, fry the courgette slices until lightly browned and then drain on absorbent paper.
Add the tomatoes, salt, pepper and pimentón to the onion mixture and cook, stirring constantly for a few minutes.
Add the chicken, courgette, thyme and finally the beans.
Stir gently to mix well, cover and simmer on a low heat for around 45 Minutes, stirring occasionally, by which time the chicken should be thoroughly cooked and tender.
If the mixture looks to be drying out, add a little stock or water.
Leave A Comment