Updated: Sep 27, 2021
A tasty, warming supper dish that I've made for many a winter's evening. This is perfect family food, so make a double batch to share with another family for Saturday supper or Sunday lunch. Serve with some buttery mashed potatoes and a simple, steamed green vegetable.
I often make this in a shallow, lidded non-stick casserole dish about 30cm diameter x 9cm deep.
photo: Danella Chalmers
1 tbs olive oil
1 large onion, sliced into crescents
300g mini sweet peppers or 2 orange/yellow peppers (cored, seeded and sliced)
12 pork sausages cut into thirds or 24 chipolatas
1 kg boneless chicken thighs, skinned and cubed
1 tbs plain flour
1 tsp Spanish sweet paprika (sometimes labelled 'dulce') or smoked paprika
100ml dry white wine
500ml chicken or vegetable stock
200g tinned chopped tomatoes or passata
4 thyme sprigs
400g tinned cannellini, flageolet or butter beans
Sea salt and freshly ground black pepper
Heat the oil in a shallow casserole dish and cook the onions and peppers until soft. Push the onions to the side and add the sausages. Cook, turning them until they have browned evenly. Remove everything from the casserole to make room for the chicken, set aside on a large plate. Preheat the oven to 160C/140C fan/325 F/Gas 3.
Add a little more oil to the pan and brown the chicken in three batches. Once each batch has browned, add it to the plate of onion and sausages. As you finish cooking the last batch, add the flour and paprika and cook, stirring for 2 minutes. Add the wine and bubble until reduced by half then tip everything back into the casserole dish.
Add the stock, tinned tomatoes, thyme, beans and seasoning to the casserole. Stir and bring to a simmer. Cover and place in the oven for about 1 1/2 hours.