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Jason Atherton’s Spanish Chicken Casserole

Michelin-starred casserole for dinner? Yes please! Make this Spanish dish from chef Jason Atherton, plus save up to 63% on Naked Wines to pair with it. Muy bueno!

DINING AT HOME IN PARTNERSHIP WITH

During lockdown a lot of us were faced with days when there wasn’t much food left in the kitchen and supermarkets were stripped bare. This recipe is so flexible, and perfect to use up any leftover vegetables that you might have in the fridge, freezer or cupboard. The warm paprika of the chorizo adds a lovely Spanish touch, with the haricot beans absorbing all of the wonderful flavours. This is a filling treat in both the summer and the winter. 

Ingredients

  • 250g dried haricot beans, soaked overnight in water 
  • 8 chicken thighs 
  • 2 red peppers, deseeded and diced 
  • 1 onion, sliced 
  • 1 leek, sliced 
  • 3 carrots, chopped 
  • 3 celery sticks, chopped 
  • 200g chorizo, sliced 
  • 4 garlic cloves, peeled 
  • 4 rosemary sprigs 
  • 1 small jar of artichokes in olive oil 
  • 50ml red wine vinegar 
  • 50ml Spanish olive oil 
  • 500ml chicken stock 
  • ½ bunch of flat-leaf parsley 
  • salt and freshly ground black pepper

Method

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.

Suggested wine pairings

Camille Cayran Le Chene Noir 2019
£9.99 from Naked Wines or £4.17 for Muddy readers

This this beautifully balanced easy drinking Rhone red is not too heavy, not too light (just like the stew) and comes with added feel-good factor. It’s made by Denis Crespo in a small human-scale co-op that gives work to over 60 local families in the village of Cairanne in Southern France.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

Herencia Altes L’Estel 2016
£13.99 from Naked Wines or £6.25 for Muddy readers

This rich, powerful red produced by Nuria Altés and Rafael de Haan, from the Terra Alta region of Spain, works perfectly with hearty, spicy flavours. The winery was just one of many helped by Naked Wines $5 million Covid-19 support fund.

Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

Introductory offer for UK residents aged 18 or over. Full terms and conditions are available at: www.nakedwines.com/terms

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