Chicken, chorizo and butterbean casserole.

• 1 Free range chicken thighs
• 1 diced chorizo sausage
• 1 tin butterbeans, drained
• 1 glass white wine
• 1 bisto vegetable gravy granules
• 1 baby plum tomatoes
• 1 chopped onion
• 1 handful spring cabbage greens or savoy cabbage
• 1 fresh thyme
• 1 fresh rosemary

1. In a frying pan, fry the diced chorizo.
2. Coat the chicken in flour and brown in the same pan with the chorizo.
3. Transfer to a casserole dish.
4. Do not waste the juices in the pan, swill it with the white wine and tranfer to the casserole dish.
5. Boil the kettle and make up about half a pint of the veg gravy (granules), or more depending on how many you are cooking for, overall the fluid level should just come near the top of the chicken once its all in the casserole dish.
6. Halve the plum tomatoes, shred the cabbage, chop the onion and to the casserole dish with the chicken and chorizo.
7. Add the fresh herbs, black pepper and the drained butter beans.
8. Pour the gravy into the casserole dish.
9. Bake in the oven for about 35 - 45 minutes, till the chicken is cooked through.
10. Serve.

range chicken, chorizo sausage, butterbeans, glass white wine, vegetable gravy granules, baby plum tomatoes, onion, handful spring cabbage greens, thyme, rosemary

Taken from cookpad.com/us/recipes/337214-chicken-chorizo-and-butterbean-casserole (may not work)