Chicken,red onion and mushroom stew with sherry and butterbeans

27 Feb

Serves 4

Olive oil
6 chicken thighs – quartered
1tbsp smoked paprika
1 garlic clove – chopped
2 red onions – cut into thick wedges
200g chestnut mushrooms – sliced
100ml sherry
400mlb chicken stock
1 x 400g tin chopped tomatoes
1 x 400g tin butterbeans – rinsed
Small bunch of parsley – chopped

Heat a little oil in a pan,then add the chicken and brown all over.Add the paprika,garlic,onions and mushrooms and cook until the onions and mushrooms have softened,about 5 minutes.add the rest of the ingrediants except the parsley and bring to a boil.
Turn down the heat and simmer for 20 minutes.

Serve with a sprinkling of parsley and crusty bread .




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