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This recipe is classed as easy

Rating 3.68 / 5 (131 votes)

Prep time:
20 min, plus 15 mins resting time
Cook time:
1 hr 10 min

Allegra McEvedy serves up Spanish flavours in this hearty stew, perfect for a weekend supper


1. Generously season the skin of the chicken pieces with sea salt. Heat the olive oil in a large deep frying pan over a high heat and fry chicken, skin-side down for 7 minutes, until the skin is a deep golden-brown.

2. Season the side of the chicken facing up in the pan, turn the chicken over and fry for a further 3 minutes, or until the flesh-side is lightly golden.

3. Remove the chicken from the pan and set aside. Add the chorizo slices to the pan and fry on a high heat. Once the chorizo begins to release its oil, add the onion, peppers, oregano and chilli and stir well. Place a lid on the pan and leave to cook for 5–10 minutes, or until the vegetables have begun to soften.

4. Stir in the wine, bay leaves and sherry vinegar and bubble the mixture for 2-3 minutes, or until the volume of the liquid begins to reduce. Add the tomatoes and beans, then top up with enough chicken stock to fill the pan three quarters full and bring to a simmer.

5. Put the chicken back in the pan so that the flesh is in the sauce but the skin is exposed. Sprinkle over the orange zest. Bring the mixture back to the boil, then reduce the heat so the stew is gently bubbling. Simmer for 40 minutes, until the chicken is cooked all the way through and the sauce has thickened a little.

6. Leave the stew to rest for 15 minutes before serving with crusty bread. The stew can be made a day in advance to allow the flavours to develop.


  • 4 chicken legs, jointed into thighs and drumsticks
  • 2 tbsp extra virgin olive oil
  • 250 g raw chorizo sausages, thickly sliced
  • 2 red onions, roughly chopped
  • 2 pepper, (green or red), cut into 2cm pieces
  • pinches dried oregano
  • pinches dried red chilli flakes
  • whole dried chillies, (optional)
  • 120 ml white wine
  • 2 bay leaves
  • 2 tbsp sherry vinegar
  • 1 x 400g can chopped plum tomatoes
  • 1 x 400g can butter beans
  • 500 ml chicken stock
  • 2 oranges, grated zest only
  • crusty bread, to serve

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Latest Comment


really nice dish and rather easy to make.. it is a regular made dish in my house now..

GrahamC98682 GrahamC98682  Posted 09 Dec 2011 6:32 PM

Fairly satisying in the end, but defo too salty if you were trying to watch your intake. I would season 'sparingly' with sea salt myself!

Scottydog Scottydog  Posted 09 Oct 2011 9:17 PM

just beofre I comment on the taste once on a plateful, can I recommend washing out the pan after the sea salt stage. Its way too much if you leave it in the pan!

Scottydog Scottydog  Posted 09 Oct 2011 7:47 PM

Hit the spot perfectively. Great food made easy. Many Thanks

DerekT94760 DerekT94760 Posted 07 Jan 2011 9:09 PM

Really terrific recipe - tasty and not difficult to do

BillM63446 BillM63446 Posted 20 Sep 2010 5:15 PM

This recipe was delicious despite me not having orange zest, sherry vinegar or butter beans. I substituted with haricot beans and it was equally delicious. I like the idea of using chicken thighs and legs rather than breast. It's tastier and substantially better value. Thanks.

SineadK50837 SineadK50837 Posted 16 Jul 2010 9:34 AM

Absolutely delicious and very easy to make

toffcarol toffcarol Posted 07 Apr 2010 1:22 PM