Hearty Baked Chicken with Beans
- 4 Chicken thigh (Upper and lower leg)
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 stalk Celery
- 300 grams Cherry tomatoes
- 150 grams Chorizo
- 2 tablespoons olive oil
- freshly ground peppers
- 2 tablespoons bell pepper paste
- 250 milliliters dry white wine
- 1 teaspoon finely chopped rosemary
- 150 grams white Beans (canned)
- 150 grams Red Beans (canned)
Rinse the chicken legs, pat dry and separate at the joint. Trim, rinse and peel the onion, garlic, carrot, celery and tomatoes. Cut onion, garlic, carrot and celery into small cubes; cut half of tomatoes small. Cut the sausage into slices and sauté briefly in a hot pan in oil. Remove from pan. Season the chicken pieces with salt and pepper and cook in the hot pan until golden brown on all sides. Remove from the pan.
Preheat the oven to 180°C (approximately 350°F).
Sauté onion, garlic, carrots and celery in a pan 1-2 minutes. Add the pepper paste and deglaze with the wine. Add the rosemary and the drained beans. Mix in the chicken with sausage and tomatoes, season with salt and pepper and place in a baking dish. Finish cooking in the oven about 25 minutes, stirring occasionally. Add a little water if necessary before serving.