This stew is something different with some great, hearty combinations to warm the soul. You cannot knock the chorizo and manchego gnocchi either! What I love about this stew is the fruitiness from the tomatoes and peppers that go so well with the earthiness of the mushrooms. I love dried porcini mushrooms as they have this rich meaty flavor when you open the tub which creates a stock in itself when you add the water and bring the mushrooms back to life. The final distinctive flavor is the beautiful subtleness of saffron which just completes this perfect stew.






  • 2 red bell peppers (roughly chopped small)
  • 200g cherry tomatoes (sliced in half)
  • 10-15g of dried porcini mushrooms
  • 200g of fresh chestnut mushrooms
  • 2 cloves of garlic (crushed)
  • 1 large white onion (diced)
  • 1 kg chicken thighs (remove bone and dice)
  • generous pinch of saffron
  • teaspoon dried chilli flakes
  • 600 ml chicken stock
  • salt and pepper to taste


  • 400g potato
  • 200g plain white flour
  • 1 large egg whisked
  • 75 grams of Spanish chorizo (diced small)
  • 150g manchego cheese
  • pinch of salt and pepper


  1. Add the dried porcini mushrooms to a jug, followed by some boiling water up to the 400ml mark and soak for around 15-30 minutes. Meanwhile, you can boil your potatoes ready for the gnocchi later.
  2. Next, soften the onion in a deep steel pan/pot on a low heat and then add the garlic, fresh mushrooms and peppers and turn up the heat – continuously stirring for 3 minutes. Turn the heat down slightly, then add the tomatoes and chicken and stir for 3 – 5 minutes more.
  3. Lower the heat and add the the chicken stock, chilli flakes and saffron.
  4. Add the porcini mushrooms with the liquid (Optionally you can sift out the porcini mushrooms first, dice them up and put straight back in).
  5. Bring to the boil and simmer for 30 minutes on the lowest heat possible.
  6. Whilst the stew is simmering away, fry your diced chorizo until crispy and dry on some tissue paper on a plate.
  7. Add your potatoes through a potato ricer (as you would for mash). If you do not have one then mash using a traditional masher until smooth with no lumps.
  8. Add the cheese, egg and chorizo to the potatoes and mix well. Now add the flour bit by bit, kneading it with your hands slowly until it forms a dough.
  9. Cut in half and roll both halves into two sausage shapes and cut into cm thick Ghnocchi.
  10. Add them to a pan and fry on a medium heat until golden brown on either side.
  11. Serve!


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