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chorizo and broad bean chicken thighs

14 May 2016 by Dominic Franks



… we’re back at the cottage after two long weeks and it’s quite incredible how much the garden has changed.  I always find that this time of year nature is at its most powerful.  The Viking spends most of the daylight hours amongst the new growth, endlessly shifting plants and cursing the rabbits and slugs whilst I wave wistfully at him from the comfort of the kitchen window like a plaintive wartime housewife, a perpetual smile on my face whilst I beat eggs is a fugue of flour… but having not been here for just two weeks I can see why he’s so keen to tame it – and he’s designed a ‘country cottage’ style garden anyway so there’s an element of wildness in its nature but this is quite something.  The wild campions are in full bloom, their pink hue shouting brightly amongst a sea of green… the darker aster creating and underscore of cerise whilst in the hedges the clematis produces a pale pink and muddy green backdrop to the whole picture.  It is utterly divine and I feel honoured that The Viking has worked so tirelessly to create this masterpiece.



chorizo and broad bean chicken thighs
a classic Belleau Kitchen dish which hasn’t been made it quite a while… the chorizo compliments the richness of the chicken thighs so well and it also flavours the whole dish so piquantly that you really have to add very little else to make an outstanding dish.  To be honest, if there are two of you eating tonight you could have this into the oven in under 10 minutes and served in just over an hour and a half with very little hassle which I think is quite something seeing how incredibly complex it tastes.

4 chicken thighs – bone in and skin on
roughly 4 inches of chorizo – thickly sliced
150g broad beans – I used freshly frozen
1/2 a large onion – cut into wedges
1 large stick of celery – roughly chopped
4 large chestnut mushrooms – quartered
a sprig of lemon thyme and a sprig of oregano
salt and pepper
1 large glass of white wine

pre-heat the oven to 180C

place all the veg into the bottom of a small casserole dish, scatter the cut chorizo on top.  Next, tear the herbs over the veg and lay the chicken thighs on top, skin side up.  Season well with salt and pepper and pour over the white wine

place the lid on and bake for 40 minutes, then remove the lid and turn the chicken thighs over and bake for a further 20 minutes, then turn the chicken thighs back to skin side up and bake for a final 10 minutes until they are crispy and golden.  Take the dish out of the oven and pop the lid back on for 5 mins until you serve

eat and of course enjoy!

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Filed Under: Chicken Thighs Tagged With: broad beans, casserole, chicken, chorizo, dinner, supper

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Comments

  1. Jo says

    14 May 2016 at 8:43 pm

    I really love chorizo and broad beans so this sounds perfect!

  2. Anonymous says

    15 May 2016 at 5:51 am

    Hi when do you add the chorizo?

  3. belleau kitchen says

    15 May 2016 at 6:51 am

    sorry! Totally forgot to add that part in but it's in there now… the chorizo goes in at the same time as the veg, all together, one-pot!

  4. belleau kitchen says

    15 May 2016 at 6:51 am

    Thanks Jo… chorizo is one of those food items that just makes everything taste so incredible!

  5. Corina says

    15 May 2016 at 7:53 am

    Chorizo, beans and chicken is one of my favourite combinations! Sounds great and especially as it's so easy to make.

  6. belleau kitchen says

    15 May 2016 at 9:10 am

    thanks Corina… it just tastes amazing!

  7. Susan Lindquist says

    15 May 2016 at 11:31 am

    Love that garden and what a glorious view of it from the kitchen window! As for those chicken thighs … I DO love an easy throw together that comes out so completely satisfying!
    Happy Spring, Dom!

  8. belleau kitchen says

    15 May 2016 at 12:18 pm

    Thanks Susan, I shall let The Viking know!

  9. Mark Willis says

    15 May 2016 at 3:57 pm

    That dish sounds great, but with such a Spanish tone, it sounds to me as if it would benefit from the addition of a glass of sherry! My compliments to your gardener too – he's done a grand job!

  10. belleau kitchen says

    15 May 2016 at 7:07 pm

    thanks Mark, you're so right, sherry would have been perfect!

  11. Karen S Booth says

    16 May 2016 at 2:06 pm

    The garden and the casserole both look DIVINE and I am pleased to see that you and The Viking made it back to the manor for some R and R!

  12. All That I'm Eating says

    17 May 2016 at 10:17 am

    This looks great Dom, such a great way to use broad beans too. I know what you mean about the garden at this time of year, blink and everything goes crazy!

  13. SavoringTime in the Kitchen says

    18 May 2016 at 2:24 pm

    What a flavorful and easy to put together dish! My husband loves chorizo so this is a must try. Thank you!

  14. SavoringTime in the Kitchen says

    18 May 2016 at 2:25 pm

    Forgot to add how beautiful the garden looks! How I'd love an English Cottage Garden.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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