Chicken, butterbean and chorizo bake
- 120g sliced chorizo
- 2 chicken breasts
- 1 tin of tomatoes
- A bunch of parsley
- 1 sliced onion
- Glug of white wine
- 1 tin of butter beans
- Preheat the broiler to 180ºC/fan 170ºC/gas mark 4.
- Fry the sliced chorizo in a flameproof casserole over a medium heat until crisp. Add the sliced onion, fry for five minutes until soft, then remove and set aside.
- Increase the heat, then sear the chicken breasts for two minutes on each side. Return the chorizo and onion to the dish with a glug of white wine and bubble for one minute.
- Add a tin of tomatoes, a tin of drained butter beans and a bunch of chopped parsley. Heat in the stove for 25 minutes until cooked. Season and serve.