Ingredients

• 2 tbsp vegetable oil
• 500g/1lb 2oz chicken thighs
• 1 onion
• sliced
• 1 garlic clove
• sliced
• 2 carrots
• chopped
• 1 celery stalk
• chopped
• 1 red chilli
• deseeded and chopped
• splash red wine
• 275g/9½oz chorizo
• chopped
• 100ml/3½fl oz dry sherry
• 1 x 400g/14oz can chopped tomatoes
• 200ml/7fl oz chicken stock
• 1 x 400g/14oz can chickpeas
• rinsed and drained
• salt and freshly ground black pepper
• handful chopped fresh parsley
• crusty bread
• to serve

Directions

• Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry
• turning frequently
• until lightly browned all over. Remove from the pan and keep warm.
• Add a little more oil to the pan
• then add the onion
• garlic
• carrots
• celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.
• In another pan
• heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.
• Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes
• then add the stock and bring back to the boil.
• Add the browned chicken
• the chickpeas and crisp chorizo and simmer for 20-25 minutes
• or until the chicken is completely cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• Sprinkle with chopped parsley and serve with crusty bread.