Spanish Chicken with Butter Beans, Chorizo, and Tomatoes

Source: Delia online; serves 4

Ingredients:

• 4 part-boned chicken breasts, skin on
• 8oz (225g) dried butter beans, soaked overnight (or be lazy and get a tin)
• 2 tbsps olive oil
• 6oz (175g) chorizo sausage (raw is best for this)
• 14oz (400g) tin chopped plum tomatoes
• A few sprigs of thyme
• 2 bay leaves
• 1 medium onion
• 2 medium carrots
• 1 medium leek
• 2 celery sticks
• 1 tsp smoked paprika
• 3 cloves garlic, chopped
• Saffron stamens (?) a good pinch (says Delia)
• 10 fl oz (275ml) hot vegetable or chicken stock
• 2 tbsps chopped fresh parsley
• Salt and pepper

Instructions:

1. Peel onion and carrots and chop them finely
2. Take rough green ends off leak, make a vertical split, and wash thoroughly
3. Slice leek lengthways and finely chop
4. Chop celery sticks
5. Heat 1 tsp of olive oil in casserole dish and when oil hot, brown the chicken breasts on both sides until golden brown. Transfer chicken to plate and add the rest of oil to casserole
6. Stir in onions, carrots, leek, celery, and cook over a low heat, covered with lid, to allow vegetables to sweat in their own juices for 10-15 minuets or until they begin to soften.
7. Prepare the chorizo while this is happening. Peal off skin and cut into small pieces before stirring into vegetables with smoked paprika.
8. Turn heat to medium and cook everything together for 2-3 minutes to draw fat from chorizo. Stir constantly
9. Add beans, garlic, tomatoes, and bay leaf and saffron, followed by hot stock.
10. Season w/ black pepper.
11. Place chicken breasts on top, bring to simmering point, reduce heat to low and leave to simmer, covered for 20–25 mins
12. Stir parsley into sauce after chicken breasts transferred to plates. Spoon over
13. Serve with arugula salad