Hearty chicken and chorizo broth
Method
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Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well.
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Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined.
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Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through.
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Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
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Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear.
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Ladle the broth into bowls and serve with the toast.
Ingredients
- 4 tbsp olive oil
- 1 onion, finely chopped
- 125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped
- 6 boneless skinless chicken thighs, roughly chopped
- ½ tsp smoked hot paprika
- 5 garlic cloves, finely chopped
- 2 sprigs fresh rosemary, leaves finely chopped
- 2 x 400g cans flageolet beans, drained and rinsed
- 800ml/1pt 8fl oz chicken stock
- 150ml/5fl oz double cream
- 50g/2oz butter
- 1 small bunch fresh flatleaf parsley, leaves roughly chopped
- salt and freshly ground black pepper
- 500g/1lb 2oz wheat and rye bread, sliced, to serve
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