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
  1. Preheat the broiler to 180ºC/fan 170ºC/gas mark 4.
  2. 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.
  3. 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.
  4. 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.

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