Nigella Chicken With Chorizo And Cannellini Beans Recipe [GUIDE]

At its core, this dish is a brilliant mix of juicy chicken thighs, spicy chorizo sausage and creamy cannellini beans, all cooked together in a one-pan marvel. The chicken skin crisps up beautifully, the chorizo releases all its smoky, spicy oils into the beans and the beans themselves soften into the most velvety texture, soaking up all those incredible flavors.

It’s a hearty meal that can be served on its own or paired with a side of bread to soak up the sauce. What makes this recipe extra special is how effortlessly everything comes together. There’s no fussing around, no complicated techniques. You simply toss everything into a pan and let the magic happen.

It’s a dish that feels gourmet but doesn’t require hours of effort which is a bit of Nigella’s signature style-taking everyday ingredients and turning them into something special without needing to be a culinary expert.

Nigella Chicken With Chorizo And Cannellini Beans Recipe

Ingredients Needed

Okay, let’s talk about the ingredients. What I love most about Nigella’s recipe is that it uses a lot of pantry staples, so you probably already have most of them hanging around your kitchen.

• Chicken Thighs – You can’t go wrong with chicken thighs here. They’re tender, juicy and have that lovely richness that will complement the spiciness of the chorizo and the creaminess of the beans. I prefer bone-in, skin-on thighs for that crispy skin and added flavor.
• Chorizo Sausage – This is the game-changer in the recipe. The chorizo brings the spice, smokiness and a bit of heat to the dish. It’s essential to get the real Spanish kind if you can find it. There’s something about the way it sizzles and imparts its oil into the beans that takes the whole thing to another level.
• Cannellini Beans – These beans are creamy, tender and mild in flavor which makes them the perfect vessel for soaking up all the juices and spices from the chicken and chorizo. You can use canned beans to save time but if you’re feeling fancy, dried beans work just as well.
• Garlic and Onion – The aromatic foundation of the dish. Garlic adds that warm, comforting depth while the onion rounds it all out with a touch of sweetness.
• Tomatoes – A couple of fresh tomatoes get chopped and tossed in with everything. You could substitute these with a tin of chopped tomatoes if you’re in a pinch but I think the fresh ones add a nice texture to the sauce.
• Olive Oil – A bit of olive oil to help sauté the ingredients at the start.
• White Wine – A splash of white wine goes into the pan to deglaze and add a bit of acidity that balances out the richness of the chorizo and beans.
• Herbs – A mix of thyme and bay leaves work perfectly to bring in some earthy flavors. Some people also like to add a bit of parsley at the end for freshness.

Equipment Needed

Here’s the beauty of this dish. it doesn’t require a fancy kitchen setup. As long as you have a decent, heavy-bottomed skillet or frying pan, you’re golden. I personally love using a cast-iron skillet because it gives that perfect heat distribution and makes everything extra crispy but any wide, shallow pan will do.

Also, a sharp knife for chopping the garlic, onion and tomatoes. And a spatula or wooden spoon to stir everything together.

That’s pretty much it. nothing too complicated, just a couple of essential tools to make your cooking experience smooth.

Instructions To Make Nigella Lawson’s Chicken With Chorizo And Cannellini Beans

Alright, let’s get cooking. You’ll be amazed at how simple this is.

1. Sear the chicken thighs: Start by heating a little olive oil in your pan over medium-high heat. Season the chicken thighs generously with salt and pepper, then place them skin-side down in the pan. You want to get that beautiful crispy skin, so let them cook undisturbed for about 6-7 minutes until golden. Flip them over and cook for another 2 minutes on the other side. Remove the chicken from the pan and set aside for now.
2. Cook the chorizo: In the same pan, toss in the sliced chorizo. As it cooks, it will release its oil and start to crisp up. Let it cook for about 4-5 minutes, until it’s browned and fragrant.
3. Sauté the onions and garlic: Add the chopped onion and garlic to the pan with the chorizo. Stir everything together, letting the onions soften and become translucent. This is where the kitchen starts smelling amazing. The garlic will release its warmth into the oil and the chorizo will keep infusing the whole pan with its flavor.
4. Add tomatoes and beans: Once the onions are soft, throw in the chopped tomatoes. Stir them around, letting them cook down slightly before adding in the cannellini beans. If you’re using canned beans, you can toss them in directly, juices and all. If you’re using dried beans, just be sure they’re pre-cooked. Let everything come together in the pan.
5. Return the chicken: Place the chicken thighs back into the pan, skin-side up. Pour in a little white wine to deglaze the pan, scraping up all the bits stuck to the bottom. Add in your herbs-thyme and bay leaves. and cover the pan. Let everything simmer together for about 25-30 minutes, until the chicken is cooked through and tender. You’ll want the sauce to reduce slightly.
6. Serve and enjoy: When the chicken is done, remove the bay leaves and thyme stems and check for seasoning. I usually sprinkle a little fresh parsley on top for a burst of color and freshness. Serve with crusty bread or a side salad and you’ve got yourself a cozy, flavor-packed meal.

What I Learnt

The first time I made this, I was blown away by how little effort it took for how much flavor was packed into the dish. It taught me that sometimes the best meals come from just letting quality ingredients shine without too much interference. The chorizo does a lot of the work here, infusing the beans and chicken with its spices and smokiness.

I also realized how important it is to use bone-in, skin-on chicken thighs. They’re more forgiving during cooking, stay juicy and when they crisp up, they add a delightful contrast to the beans and chorizo.

Another lesson? A little bit of white wine can do wonders for deglazing a pan. The acidity balances everything out and makes the sauce feel just a bit more refined.

FAQs

Can I Use A Different Type Of Bean Instead Of Cannellini Beans?

Absolutely! If you don’t have cannellini beans on hand, you can swap them out for butter beans or even chickpeas. The texture will be a little different, but it’ll still be delicious.

Can I Make This Recipe Ahead Of Time?

Yes! This dish actually gets better after a few hours or even overnight, as all the flavors meld together. You can prepare it in advance and just reheat when ready to serve.

What Side Dishes Go Well With Nigella’s Chicken With Chorizo And Cannellini Beans?

It’s pretty hearty on its own, but you could serve it with some crusty bread to mop up all the juices, or a simple green salad to balance things out. A light lemony slaw would also work nicely.