Chicken, chorizo & chick pea stew

This is a deli classic. We make gallons of this whenever it's on the menu and take it to all the outdoor events as well. It takes a bit of prep, but it is worth it. It's cheap and damn tasty. It's better to start the day before. You can cheat, but it takes some of the natural flavours away. Serves 6

12 Chicken thighs *see poached chicken thighs in techniques*
2 Chorizo sausages
1/2 bag of dried chick peas left to soak over night or 2 tins
2 tins of chopped tomatoes
Red wine vinegar
2 cloves of garlic
1/2 bunch of parsley
1 Lemon
2 onions
Smoked sweet paprika
Dried chilli flakes

 *If you're using dried chick peas, these will need boiling in unsalted water for an hour or so (until they're soft.) It's a bit of a hassle, but the quality is superior and you are left with a good cooking liquor.*

Chop the chicken up into large chunks. Finely slice the garlic and chop the parsley and thinly slice the onion and chorizo. Saute the onion in olive oil on a medium heat. When it starts to brown, add the chorizo and cook on a lower heat. When the oils start to run from the sausages, add the sliced garlic, dried chilli and paprika. Cook for another minute and then add the chick peas and mix in all the juices. Splash in some red wine vinegar to deglaze the pan. Add the tomatoes with all the juices, season and reduce them down by half. Next come the stocks add 100ml of the chicken stock and a couple ladels of the chick pea juice. Again reduce this down by half. Then add the juice of a lemon and check for seasoning. When it's thickened (the chick peas will help this) and tastes right add the parsley and serve with good bread and a fruity red wine, maybe a Joven Navarra or Argentinian Malbec.