José Pizarro’s chicken and white bean stew

Chicken and beans were staples of my childhood, often cooked in one pot and meant to be shared. At my restaurant Lolo we aim for generous, relaxed cooking; this stew sits well between seasons. As the days lengthen, it feels warming without being heavy, while a hazelnut mojo verde lifts the dish and gives it energy.

Heat the oven to 220C (200C fan)/425F/gas 7. Put olive oil in a large ovenproof casserole and gently fry the banana shallots for about 10 minutes until soft and golden. Add sliced garlic, oregano, smoked sweet paprika and saffron, and fry, stirring, for a minute more.

Season a large chicken, sit it on the onions and roast uncovered for 15 minutes. Pour in white wine and chicken stock, cover the pot and return to the oven; turn the heat down to 200C (180C fan)/390F/gas 6 and roast for another 45 minutes to an hour, until the chicken is cooked through.

josé pizarro, chicken stew, white beans, mojo verde, banana shallots, smoked paprika, saffron, olive oil, white wine, chicken stock