Prep Time: 10 minutes
Cook Time:  50 minutes
Serves: 4

What you will need:

• 2 tbsp oil
• 4 free-range chicken legs
• 1 onion, finely diced
• 3 garlic cloves, crushed
• 1 tbsp smoked paprika
• 250 g chorizo, sliced
• 100 ml dry sherry
• 1 tbsp tomato paste
• 200 ml chicken stock
• 1 x 400g tin cherry tomatoes
• 1 x 400g tin butter beans, drained and rinsed
• 4 sprigs of rosemary


  1. Preheat your oven to 190°C.
  2. Place a large oven-proof casserole dish over a medium heat and add 1 tbsp oil to the pan. Once hot, sear the chicken legs on both sides until golden. Set aside.
  3. Using the same pan, add the rest of the oil. Once hot, add the onion, garlic, smoked paprika and chorizo, and fry for 5 minutes until soft. Add the sherry, increase the heat and bubble until the alcohol is evaporated. Stir through the tomato paste, chicken stock, cherry tomatoes and butter beans and add the rosemary. Place the chicken legs neatly in the dish on top of the stew and transfer to the oven to bake for 35 minutes. 
  4. Remove from the oven and serve with crusty bread and a glass of Beronia Crianza Rioja.


Grape iconWine match: Beronia Rioja Crianza

Beronia Crianza is intensely fruity, with blackberry and strawberry character and is aged in mixed French and American oak barrels for 12 months giving hints of spice and vanilla.