A good chicken casserole is an absolute joy. So I thought i'd make a version that would be a bit lighter than say something like a beef stew, but still give you a nice warming feel, especially with it ...

Chop the end of the chicken drumsticks to give you tidy balls of ... Heat a heavy-based pan or a casserole dish over a high heat. Get it good and hot and then toss in the sliced chorizo.

Pour in the stock and re- turn the sausages, cut in half, the spareribs or chops, and the drumsticks to the casserole ... or until the eggs are firm. Recipe from The Food of Spain by Claudia ...

Baste once or twice with the butter and juices in the casserole. The chicken is done when its drumsticks move in their sockets, and when the last drops of juice drained from its vent run clear yellow.