It’s that time of year, when the temperatures are dropping and comfort food is a premium!!! It’s quite easy for a week night supper, if like me, you got cold at the rail station waiting for the train home. It is also wonderful to come home to after a winter’s day walk!!
This dish is one my husband Jeff makes for me and is full of flavour! I usually make bread to go with it! Generally a French bread recipe.
As you know, I love Spanish flavours and the chorizo certainly provides this! A great way to warm your belly on a cold day!!
WINE NOTE: I am inclined to go with a white wine but a Spanish red would work okay too with the chorizo and paprika. However, I do like a white Rioja with this, which brings together the cream, chicken and spices!!
Chicken and Chorizo Broth
4 tbsp olive oil
1 onion finely chopped
125g/4 ½ oz chorizo
6 boneless skinless chicken thighs roughly chopped
½ tsp smoked hot paprika
5 garlic cloves finely chopped
2 sprigs rosemary picked & finely chopped
2 400g cans of flageolet beans drained & rinsed (use Great Northern beans as alternative) 800ml/ 1 ½ pints chicken stock
150ml/ 5 fl oz double cream/ heavy cream
50g/ 1 3/4oz unsalted butter
1 small bunch flat leaf parsley roughly chopped
Sea salt & freshly ground pepper
Rye bread or home made bread to serve