Since
getting the Le Creuset casserole pot for Christmas, I have been totally
obsessed with one pot cooking – after all, it’s all about ease (and saves on
washing up!). Now winter’s out the way, I guess I’ll be using it less but I
just had to share this recipe. I’ve only made this for two, but it would be the
perfect meal to serve if hosting for friends. It’s a colourful and tasty dish,
worthy of being the centrepiece at the dinner table.
This
recipe serves four.
Ingredients
·
Four
skin-on chicken breasts (or thighs, or whatever you fancy)
·
Two
sticks of celery, diced
·
One
onion. diced
·
Two
carrots, diced
·
1tsp
paprika
·
250ml
chicken stock
·
Tin
of butter beans, rinsed and drained
·
125g
chorizo, diced
·
Tin
of chopped tomatoes
Method
·
Heat
some oil in the casserole dish, add the chicken pieces and cook until browned
·
Remove
from the heat and transfer to a plate
·
Lightly
fry the vegetables until soft, before adding the chorizo and paprika
·
Add
the beans, chopped tomatoes and stock. Season and stir
· Add
the chicken and bring to the boil, before turning down the heat and allowing to
simmer for 25 minutes
·
Check
the chicken is thoroughly cooked before serving
Please let me know if you try this recipe – or any of my others. If you’re
sharing on Instagram, use the hashtag #LucyLovesRecipe so I can take a look at
your creations.
Love, Lucy xx
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Love, Lucy xx