This delightful dish of spanish style chicken will make a tasty week day supper. Perfect to make on a Monday if you have any leftover chicken from your sunday dinner. 

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 40 minutes

What You’ll Need:

•  1 tbsp olive oil
• 1kg pack 4 skin-on chicken legs
•  1 red onion, sliced
•  1 red pepper, deseeded and chopped into bite-size pieces
•  2 garlic cloves, crushed
•  ¼ tsp dried chilli flakes
•  2 tsp paprika or smoked paprika
•  550g jar tomato & herb pasta sauce
•  1 tbsp red wine vinegar
•  250ml chicken stock
•  2 x 400g cans butter beans, drained and rinsed
•  ½ x 25g pack fresh parsley, roughly chopped

What To Do:

1.Heat the olive oil in a large flameproof casserole or saucepan. Fry the chicken legs in batches over a high heat for 5 minutes, turning, until crisp and golden. Transfer to a plate.

2. Add the onion and pepper and gently cook for 5-6 minutes, until beginning to soften. Add the garlic and cook for 30 seconds. Stir in the chilli flakes and paprika, then add the chicken and turn to coat in the spices.

3. Stir in the pasta sauce, wine vinegar and stock. Bring to the boil, then reduce the heat to simmer for 25 minutes.

4. Add the butter beans and simmer gently for a further 5-10 minutes, until the sauce has reduced and the chicken is cooked through. Check the seasoning, scatter with the chopped parsley and serve with crusty white bread.

Recipe from Marks & Spencers.