This is a satisfying, filling stew with bags of flavour - chicken, red onion, mushrooms and butterbeans in a rich sherry and tomato sauce. Perfect for throwing together for a speedy mid-week meal.
The recipe is adapted from Olive (100 of the very best Chicken Recipes).
Ingredients:
6 skinless chicken thigh fillets, quartered
1 tbsp smoked paprika
1-2 garlic cloves, crushed
2 medium red onions, sliced (or chopped if you prefer)
200 chestnut mushrooms, thickly sliced
100 ml sherry
400 ml chicken stock
400 g can chopped tomatoes
400 g can of butterbeans, rinsed and drained
small bunch of parsley, chopped
season to taste
Method:
Heat 1 tbsp oil in a deep frying pan, then add the chicken and fry until browned on all sides.
Add the paprika, garlic, onions and mushrooms and cook for about 5 minutes until the mushrooms and onions have softened.
Add the remaining ingredients except parsley and bring to boil.
Bubble for a further 10-15 minutes uncovered until the chicken is cooked through and the sauce has thickened and reduced in half. Adjust the seasoning.
Sprinkle with parsley, serve and enjoy! (Perfect with some crusty read)
Bon Appetit!
