This is a great one-pot wonder. Bang it all together and all you need is one large pot and one gas ring! There’s minimal washing up too…

Serves 4
4 chicken thighs
4 chicken drumsticks
2 cooked chorizo sausages, chopped
1 chopped onion
4 chopped cloves garlic
½ glass red wine
2 tins chopped tomatoes
2 tins butter beans or cannellini beans
Tablespoon sugar
Splash or a tablespoon red wine vinegar
3 dashes Worcestershire sauce
Drizzle of olive oil
Salt and pepper
½ teaspoon paprika (smoked paprika is great if you can find it, but use slightly less as it’s quite fiery)
½ teaspoon cayenne (optional)
2 tablespoon chopped rosemary
Zest of one lemon
Chopped parsley to garnish

Heat up a large casserole dish and add a drizzle of olive oil.

Throw in the chopped garlic, onion and rosemary. Sauté the onions for a couple of minutes then add the chopped chorizo sausage. Cook and stir for two minutes.

Add in the chicken, placing it skin down on the sizzle to brown the skin. Cook for another five minutes, stirring once halfway to turn the chicken.

Then add the beans, tinned tomato, red wine, vinegar and paprika.  If you like it spicy, add in the cayenne now.

Stir around and add the sugar, salt and pepper and Worcestershire sauce.

Reduce the heat and allow to simmer on a low heat for a good two hours, low and slow, giving it the occasional stir.

Turn off the heat and let it rest for another 10 minutes before serving. Grate on some lemon zest just before you dish up. Sprinkle some chopped parsley on each serving.

Great with thick cut bread; a cheap and cheerful dish with lots of flavour!

Check out lots more tasty recipes in the The Surf Cafe Cookbook. It’s available to order from www.thesurfcafebook.com, and you get a set of cool postcards plus free p&p.

About The Surf Cafe Cookbook

The Surf Café Cookbook, is about coastal living at its best – cooking, eating, and enjoying the great outdoors. As well as being packed with dozens of mouth-watering recipes, the book also includes tips on fishing, foraging, choosing wine, baking bread and much, much more.

“We use fresh, organic, seasonal produce – vegetables straight from the soil, and fish from the bountiful Atlantic,” explains Jane.

Recipes in the book include Clonakilty Black Pudding And Crispy Bacon Breakfast Salad, Guinness And Beef Stew, Vegetable Gratin With Durrus Cheese, West Coast Chowder, Thai Pumpkin Broth, Surfer’s Salad, Sardine Bruschetta, Apple And Donegal Rapeseed Oil Cake, and Irish Whiskey Pudding.

The book also takes a look at the culture and history of the beautiful Strandhill area, as well as the multitude of exciting outdoor activities on offer. An assortment of interesting characters from the region are profiled, among them artists, musicians, fishermen, craftsmen and surfers.

The book has been written by the cafe’s creators -  surfers Jane and Myles Lamberth. The couple are living their dream to create, cook and live an outdoor lifestyle in Ireland, and this is what they want to share in The Surf Cafe Cookbook.