Chicken and Chorizo Stew

In a large saucepan, heat a splash of oil over high heat. Once hot add the chicken and fry, turning occasionally, until golden brown all over, 4-5 mins. Remove from the pan and set aside. Preheat your grill to high heat.

In the now empty saucepan, heat another little splash of oil over medium heat and a knob of butter (if you have it!) over medium heat. Pop in the onion and cook until so and starting to colour, 4-5 mins. Stir half the garlic, the Italian herb mix, tomato puree, chorizo and sugar (see ingredients list for amount) into the pan. Cook for one minute more.

Mix in half of the beans, the water (see ingredients for amount) and the stock. Bring to the boil, stir to dissolve the stock, then reduce the heat to medium. Simmer for 5 mins. Mash the other half of the beans, then stir into the stew. TIP: This will help thicken the stew. Pop the chicken back into the pan and simmer gently until the chicken is cooked through, 5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle!

While the chicken is cooking, mix the rest of the garlic, a pinch of salt and a drizzle of olive oil together in a small bowl. Slice the ciabatta in half lengthways (as if you were making a sandwich!) and drizzle the garlic oil over the cut side. Pop onto a baking tray and place under the grill until nicely toasted, 4-5 mins.