Chicken, chorizo, butter beans and goat’s cheese
Michelin-starred chef and dad of three Glynn Purnell is making his This Morning debut and we've challenged him to get supper sorted with a delicious family dinner idea using just five main ingredients.
Glynn has risen to the challenge and shows us how to make crispy chicken thighs with chorizo, spinach and goats' cheese - no long shopping list required or hours spent in the kitchen!
Ingredients:
6 chicken thighs, boned but skin left onSplash vegetable oil400g cannellini beans, rinsed and drained½ Spanish cooking chorizo, cut into strips200 ml hot chicken stock500g baby spinach100g goat's cheese2 teaspoons unsalted butter
Method:1. Heat a frying pan until hot, add a little vegetable oil
Fry the chicken skin side down until golden brown. Transfer to the oven for 15 minutes until cooked through. Remove from the oven and season to taste with salt. Leave to rest in a warm place.
Heat another pan and fry off the chorizo then add the stock, the beans and reduce by a third approximately 4 minutes to heat through.
Add the cheese and butter – cook until it start to thicken
Remove from the heat and add the spinach to wilt
Serve in a bowl topped with the crispy chicken thighs