Prep time 20 mins
Cook time 15 mins + 1 hour (simmer)
12 chicken drumsticks
1 tbsp olive oil
1 ½ tbsp sweet paprika powder
2 garlic cloves, crushed
3 brown onions, thickly sliced
300g mushrooms, thickly sliced
500ml chicken stock
1 x 400g can of butterbeans, drained and rinsed
1 x 400g can of chopped tomatoes
handful of parsley, chopped (to garnish)
Heat the oil in a pan and brown the chicken drumsticks (don’t cook through, just brown the outside until it is almost golden brown). Set aside on to a separate plate.
Add the paprika powder, garlic, onions, and mushroom on to the pan for about 5 minutes until the mushroom has softened.
Add the chicken stock, sherry, butter beans, and tomato and bring to boil. Add the drum sticks and let it simmer slowly for 1 hour. The meat should be soft and tender. It is at this point that you can choose to season with some salt and pepper. I found that the stew was already pretty flavourful so I didn’t end up adding anything else.
Garnish with the chopped parsley and serve with the crusty bread slices. You may want to toast or grill up the bread slices just before serving – as suggested by my little brother who said he didn’t like “cold bread”.