Chicken and Chorizo Stew Recipe

7 May

This flavourful dish is a real Mediterranean mix – French-style cassoulet stew with Italian beans and Spanish sausage, slow cooked to let the full flavours develop. The chorizo melts to add a paprika punch to the rich red-wine, tomato and garlic sauce and the hint of lemon cuts right through the richness. Serve with plenty of crusty bread – you won’t want to leave a drop, and it’s easier to mop it up with the bread than trying to lick your plate clean!

Chorizo Sausage

Serves: 4
Preparation time: 30 mins
Cooking time: 2 hours+


  • 1 whole chicken, jointed into 10 pieces
  • 150g Chorizo sausage cut into 1cm cubes
  • plain flour, seasoned with salt and pepper
  • 2 carrots, diced
  • 1 bulb of garlic (about 10-15 cloves), peeled
  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 small red chilli, chopped
  • 2 tbsp balsamic vinegar
  • ½ bottle of red wine
  • 4 rosemary sprigs
  • 2 bay leaves
  • 2 x 400g tinned plum tomatoes, drained
  • 100g brown or green lentils
  • 1 tin of borlotti beans
  • 1 tin of cannellini beans
  • 1 pint of chicken or vegetable stock
  • 1 tbsp Dijon mustard
  • 4 dashes of Worcestershire sauce
  • 10 dashes of Tabasco sauce
  • 1 lemon, grated zest and juice
  • 2 tsps smoked paprika
  • ½ tsp sugar

Preheat the oven to 150C/300F/Gas 2 and warm a large casserole dish.

Coat the chicken pieces in the flour and seal in a large pan or stock pot with some olive oil. Once brown remove the chicken from the pan and set aside.

Next, add the onions, carrots, and chilli to the pan and cook gently for 10 minutes until softened. Chuck in the garlic cloves and the balsamic vinegar, followed by the wine, rosemary and bay leaves. Reduce the liquid by half over a moderate heat, which really intensifies the flavour.

Pour in the drained tomatoes, reduce the liquid again by half, then add the lentils and beans. Stir and add the stock, mustard and Chorizo sausage. Bring to a simmer.

Add the lemon zest, the sugar, paprika, Worcestershire and Tabasco sauce and a good twist of salt and pepper. Now add the chicken and cover with the sauce, then put it in the oven for about 2 hours. Just before serving, stir in the lemon juice.

Serve several pieces of chicken and several ladles of the cassoulet per person in a bowl with some crusty bread and a large glass of full bodied red. We recommend d’Arenberg’s Stump Jump Grenache/Shiraz 2005.


4 Responses to “Chicken and Chorizo Stew Recipe”

  1. Box Wines July 5, 2007 at 12:09 pm #

    I just tried a bottle of Stump Jump Red and really enjoyed it. I linked to your recipe – sounds yummy!


  2. Malc March 10, 2008 at 3:51 pm #

    Had almost exactly this (a Cassoulet variation) in the South of France about 30 years ago. It was SO good I never forgot it. Thanks for putting the recipe up.

  3. Malc March 10, 2008 at 4:12 pm #

    The above was the second most memorable dish I’ve ever enjoyed.

    Number #1 was a peasant fish stew in a fisherman’s hut at the end of a fishing jetty on the Algarve Coast in about 1977. An astonishingly wonderful smell attracted us to the wooden hut doorway. It was a resting place for local fishermen, but friendly to people who wondered in. A bowl for donations on a trestle table next to a giant stock pot. Wooden bench seats down the sides. A little signalling and a donation got us a large helping and some very fresh bread. I don’t know what the other ingredients were other than large chunks of ultra fresh fish and lots of garlic and olive oil, as I was too busy eating it and literally fighting back tears of joy.

  4. EKTherapies September 19, 2011 at 8:43 am #

    Tried this on Saturday. It was fantastic! Thank you for the recipe.

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