My favourite - a one pan dish that tastes exponentially better than the amount of effort expended on cooking it. This is a great one for when you've got friends around and don't have the time or inclination to stand over a stove and fret. Bung this in the oven and let it sort itself out. And a word on frozen broad beans. Bit of a game-changer. You can usually find these in the same frozen aisle as frozen peas. Much like their frozen siblings they're a huge time server, and of similar nutritional value to their fresh counterparts (often better, if they're frozen immediately after picking).
What's the A to V?
Chorizo is a Spanish pork sausage, made using a method that dates back to the Roman era. It's also a good source of vitamin B1 and B3, as well as vitamin B12.
Ingredients (Serves 4):
4-6 chicken pieces (I like thighs and legs)
400g of shallots, peeled and halved
125g of chorizo
2 handfuls of broad beans (I used frozen because ain't none of us got time for serious shelling)
1/2 a chicken or vegetable stock cube, dissolved in 250ml of boiling water
3 tbsps of white wine or sherry
1 tbsp of olive oil
Sea salt
A sprinkling of parsley and a squeeze of lime to serve.
Method
Place your diced chorizo, shallots and broad beans snugly in a layer covering the bottom of an oven pan. Having seasoned your chicken (top tip - lots of sea salt on the skin will help it to crisp up), place the pieces on top of your veggies.
Meanwhile, dissolve your stock cube in boiling water, and pour this along with your wine over the top of your pan. Drizzle with the oil, season, and cook at 200 degrees in a preheated oven for 30-45 minutes. You want the chicken juices to run clear and the skin to be nicely browned, but how long this'll take largely depends on your oven!
I'd recommend checking in at the 20 minute mark and basting your chicken pieces with some of the liquid. Season with lime, parsley, and pepper. Serve with new potatoes or couscous.