Preheat the oven to 180°C/160°C fan/Gas mark 4.
Drain the beans and add them to a pan with fresh water. Cook for 45–50 minutes, until tender, then drain and set aside until needed.
Heat a large frying pan on a medium heat. Add the chicken thighs and allow them to brown for 3–4 minutes, then transfer them into a casserole dish, keeping the fat that renders off in the pan, as it is full of flavour.
Add the peppers, onion, leek, carrots and celery to the frying pan, and cook for 5 minutes to colour. Transfer the vegetables to the casserole dish, along with the chorizo, garlic, rosemary and artichokes. Season well with salt and pepper.
Drizzle over the red wine vinegar and Spanish olive oil. Pour in the chicken stock and allow the liquid to come to the boil. Once boiling, transfer it to the oven and cook for 1 hour, until the chicken is cooked through and the sauce is thick.
Leave the casserole to rest for 10 minutes, then finish with flat-leaf parsley and serve.
Jason Atherton’s Spanish Chicken Casserole is taken from the cookbook, Chefs at Home. It is a compilation of simple dishes from the nation’s most renowned chefs, which they prepared at home during lockdown when there were limited ingredients available. 100% of all royalties go to Hospitality Action.