Recipes

Catalan chicken and butterbean bake

Paul Flynn's face
Paul Flynn
Sat Nov 16 2019 - 06:00
Serves: 6
Course: Side Dish
Cooking Time: 1 hr 0 mins
Ingredients
  • 8 chicken thighs
  • 200g chorizo, cut into chunks
  • 2 cloves garlic, sliced
  • A drizzle of olive oil
  • 200ml cream
  • ½ tsp smoked paprika
  • 1 tin butterbeans
  • Salt/pepper
  • Juice of half an orange
  • A spring rosemary

1. Pre-heat an oven to 185 degrees Celsius, or equivalent.

2. Place the chicken thighs and rosemary on a roasting tray. Drizzle the olive oil over the top and season with salt and pepper.

3. Place in the oven for 20 minutes.

4. Then add the chorizo, cream, smoked paprika, butterbeans, garlic and orange juice. Turn everything together, making sure everything is coated, but leaving the chicken thighs skin side up.

5. Cook for a further 15 minutes or so. Season and serve over rice.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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