This is a really delicious one-pot sharing dish you’ll make time and again and it’s great for low-carb eating too. The sauce is made with cider and the cooking liquor from a jar of Bold Beans Queen butter beans and flavoured with carrots, leeks, herbs and chorizo. Scale up the vegetables or add more chicken if you like, it’s the kind of freestyle dish I love to make.

• Serves 4
• Half a chorizo ring cut into 2cm chunks
• 2 chicken breasts, cut into 2 cm slices
• 1 tbsp light olive oil
• 30g unsalted butter
• 2 cloves of garlic, crushed and chopped
• 2 bay leaves, 2 sprigs of thyme
• 1/2 jar of Bold Beans Queen butterbeans and the cooking liquor
• 400ml cider
• 2 leeks, trimmed and sliced into 2cm chunks
• 4 carrots, sliced at an angle into 2cm chunks
• 1 red onion, sliced
• Pinch of chilli flakes
• 1 tsp smoked paprika
• 1 tbsp chopped fresh parsley to garnish
• 1/4 tsp ground white pepper

To make…

• Preheat the oven to 160C.
• Prep all the meat and vegetables.
• Heat the oil and butter in a lidded casserole dish – I use my non-stick aluminium one.
• Add the sliced onion, carrot, garlic and leeks. Allow to cook gently for about 15 minutes until slightly softened. Add the chorizo and chicken slices, herbs and chilli flakes. Sauté gently for 5 minutes.
• Add the cider, season with a little salt, the white pepper and paprika. Bring to a simmer and stir gently.
• Finally add the butter beans and the cooking liquor from the jar. Stir gently so as not to break up the beans.
• Cook in the oven for an hour. The vegetables should be soft and the chicken cooked through. Taste the sauce, add a little more seasoning but it shouldn’t need it.
• Let everyone serve themselves straight from the casserole with a little crusty bread on the side.

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