Ingredients

• 3 tbsp olive oil
• 40g/1½oz butter
• 2 whole chicken legs
• cut into drumsticks and thighs
• 2 shallots
• 1 lemon
• cut in half
• 1 garlic bulb
• cut in half
• 200g/7oz chorizo
• cut into small chunks
• 2 tomatoes
• peeled
• seeds removed
• finely chopped
• 660g/1lb 8oz tinned white haricot beans
• drained
• 2 sprigs rosemary
• finely chopped
• 4 sprigs thyme
• finely chopped
• 250ml/9fl oz chicken stock
• 2 tbsp roughly chopped flatleaf parsley
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat an ovenproof frying pan until hot
• add half of the olive oil and half of the butter. When the butter is foaming
• add the chicken and fry until just golden-brown.
• Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic
• reserving two garlic cloves.
• Roast in the oven for 15 minutes
• or until golden-brown and the chicken is cooked through.
• Meanwhile
• finely chop the remaining shallot and reserved garlic cloves.
• Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes
• or until the oil has changed colour and the chorizo is crisp around the edges.
• Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute
• then add the beans and the rest of the rosemary and thyme and cook for a further two minutes.
• Add the stock and bring to a simmer. Cook for 4-5 minutes
• or until the shallot has softened and the volume of liquid has slightly reduced.
• Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper.
• Ladle the beans into the middle of two soup plates
• top with some chicken
• then place a piece of lemon
• shallot and garlic alongside.