This is one of our hearty dinners from the 5:2 diet we are on and it was very welcome this evening after getting in from the rain and cold. Full of flavour and filling despite the low calories!
Chicken, Red Onion and Mushroom Stew with Sherry and Butterbeans, serves 4
- 6 Chicken thighs, skinned and boned then quartered
- 1 tbsp smoked paprika
- 1 garlic clove, chopped
- 2 red onions, cut into thick wedges
- 200g chestnut mushrooms, thickly sliced
- 100ml dry sherry
- 400ml chicken stock
- 400g tin chopped tomatoes
- 400g tin butterbeans, drained and rinsed
- small bunch parsley, chopped
Heat a little olive oil to a medium-high heat in a pan and add the chicken, browning until golden on all sides.
Add the paprika, garlic onions and mushrooms and cook until the onions and mushrooms have softened. This should take about 5 minutes.
Add the sherry and scrape the bottom of the pan for a second to deglaze, then add the chicken stock, tomatoes and butterbeans.
Bring to a boil then turn down and simmer for 15 minutes.
Serve with the parsley sprinkled over the top and some crusty bread if you like.
Wine suggestion: If you feel like a glass with this we’d suggest trying a red from Navarra, an under-rated region in Spain. The balance of juiciness and structure would work with the simple, smokey and rustic flavours of the dish.
(Original recipe from BBC Good Food)
