Chicken and Chorizo Stew

Mr Rose and I had a fun weekend poking around the East Sussex countryside enjoying a bit of Autumn sunshine.  As we drove back to North London on Sunday with our pals E&E we got talking about cooking and recipes.  E&E told us about a chicken and chorizo stew they had recently made, and Mr Rose and I liked the sound of it so much we dived into the nearest Sainsbury's to stock up on chorizo and made this lovely meal for supper. 

Chicken and Chorizo stew. 
Ingredients: 4 large onions
Half a bulb of garlic
2 courgettes
Chorizo - in a semi circle sort of thing like this

3 peppers
2 large mushrooms
4 tins chopped tomato
Large dollop of tomato puree
4 chicken breasts
Sprinkle of flour
2 tins butter beans
Handful of red lentils.
Tbsp sherry vinegar
2 tbsp caster sugar
Tonnes of salt and pepper

Method:
Step 1
Chop of onion and garlic (I whacked it in the magimix so it is finely diced)
Pop casserole dish on hob with a tiny bit of olive oil in.
Chop about quarter of the chorizo into 3 mm thick discs. 
Gently brown the onions, garlic and chorizo.  Once the chorizo has started to melt the onions and garlic go a pinky colour from the paprika. 
While this is cooking, fire up a frying pan and pop in the corgettes, peppers and mushrooms with about another quarter of the chorizo chopped up. Fry until they start to crisp up a bit but are by no means cooked.
At this point bung all into the casserole dish.
Step 2
Stir in the 4 tins of chopped tomatoes, blob of tomato puree, 2 cans of butter beans (drained) and handful of red lentils.
Mix all together.  At this point season liberally.  Add about 2 table spoons of sugar and 1 table spoon of whatever vinegar you use for cooking
We left if bubbling away on hob for about 10 mins on high heat then bunged in oven.
Step 3
Once it has been in oven for about 10 mins we diced the chicken, coated in flour + salt and pepper and fried very gently with the rest of the chorizo.  Once it has gone crispy but not cooked completely bung it in the casserole dish , give it a good stir.  We put it back in oven for 20 mins with lid on, 10 mins lid off.

Mr Rose had it with rice, I had it on its own (because as we all know, CARBS ARE THE ENEMY) and it was delish!  We have enough to feed us all week.  If I was doing for Sunday lunch with friends, I'd serve with buttered jacket potatoes, a dollop of crème fraiche on top, a green salad and large glasses of red wine.
There is so much veg in there it surely must be 17 of our 5-a-day??

We then collapsed on the sofa with Downton Abbey and felt suitably smug at our Top Chef status.  Perfect Sunday night.

Rose x