Recipe and Images by Shelley @dishydishesx on Instagram

This dish is inspired by the bold, warming flavours of Spain—simple ingredients brought together to create something deeply satisfying. Using organic, skin-on chicken breasts makes all the difference here, giving you beautifully juicy meat and perfectly crisp skin.

Serves 2

Ingredients

• 2 skin-on organic chicken breasts
• 150g chorizo, cut into chunks
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1 red pepper, chopped into chunks
• 1 tbsp smoked paprika
• 1 tin cherry tomatoes
• 1 tin butter beans
• 100ml white wine
• 2 handfuls baby spinach
• Salt and black pepper
• Fresh basil leaves
• Olive oil

Method

Pat the skin dry on your chicken breasts, then season well with salt and black pepper. Place them into a cold pan, skin side down, and gradually bring up the heat. This allows the fat to render slowly, resulting in beautifully crisp skin. Once golden and crisp, transfer the chicken to a baking dish and cook in a preheated oven at 180°C for around 20 minutes, depending on size.

In the same pan, add a little olive oil followed by the chopped onion and garlic. Cook until softened, then stir in the smoked paprika and chorizo, allowing it to cook for a few minutes and release its oils.

Pour in the white wine and let it reduce for a couple of minutes, then add the cherry tomatoes and butter beans. Season lightly with salt, then add the baby spinach and allow it to wilt down.

Once the chicken is cooked, place it on top of the stew. Finish with a drizzle of extra virgin olive oil and scatter over fresh basil leaves.

To serve

Serve with sourdough crostini and a spoonful of aioli for a simple, flavour-packed meal.

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