Chicken, Chorizo and Bean Stew

The chorizo adds great flavour here, but if you are not a fan, use 100g smoked bacon lardons instead.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large, deep frying pan over low heat. Halve, core and finely slice the fennel (reserve any feathery fronds to garnish). Add the fennel, onion and a large pinch of salt to the pan and cook for 5min, until softened. Add the whole chicken breasts and chorizo slices, turn up the heat to medium, and cook until the chicken is lightly golden (it doesn't need to be cooked through yet)

Step 2

Stir in the tomatoes, stock and some seasoning. Bring to the boil, then simmer over medium heat for 15min, or until the chicken is cooked through.

Step 3

Lift the chicken on to a board and shred using 2 forks. Return to the pan with the haricot beans, lemon zest and juice and most of the parsley. Heat through and check seasoning. Garnish with remaining parsley and any reserved fennel fronds. Serve.

Step 4

For some extra richness, garnish the stew with grated Manchego cheese and serve with crusty bread.