Serves 6

1tbsp olive oil
12 chicken pieces (6 drumsticks & 6 thighs)
175g (6oz) Spanish chorizo sausage, cubed
1 onion, finely chopped
2 large garlic cloves, crushed
1 tsp mild chilli powder
3 red Romano peppers, halved, deseeded and very roughly chopped
400g (14oz) passata
2 tbsp tomato puree
300ml (1/2 pint) chicken stock
2 x 410g butter beans, drained
200g (7oz) new potatoes, halved
Small bunch fresh thyme
1 bay leaf
200g (7oz) baby-leaf spinach

Preheat oven to Reg 5, 190C. Heat oil in a large flameproof casserole and brown chicken all over. Remove from pan and set aside. Add chorizo to pan and fry for 2-3 mins until its oil starts to run.
Add the onion, garlic and chilli powder and fry over low heat for 5 mins or until soft.
Add peppers and cook 2-3 mins until soft. Stir in the passata, puree, stock, beans, potatoes, thyme sprigs and bay leaf. Cover and simmer for 10 mins.
Return the chicken to the pan and any juices. Bring back to simmer, cover and cook in oven for 30-35 mins. If the sauce looks too thin, return pan to hob and simmer to reduce and thicken.
Remove thyme and bay leaf and stir in the spinach until it wilts. Serve immediately.