8 skinless chicken thigh fillets, halved Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp plain flour
2 tsp extra virgin olive oil, plus extra
250g chorizo, cut into 1cm-thick slices
250ml dry white wine
2 Tbsp tomato paste
2 tsp smoked paprika
500ml chicken stock
3 cloves garlic, smashed
1 carrot, sliced into 1cm-thick rounds
1 stick celery, cut into 1cm-thick pieces
4 sprigs thyme
1 fresh bay leaf
400g tin cannellini beans, drained, rinsed
Preheat oven to 140°C. Put chicken in a large zip-lock bag and season generously. Add flour and shake well to coat.
Heat oil in a large heavy-based ovenproof lidded saucepan over a medium heat. Add chorizo and cook, stirring occasionally, for 8 minutes or until chorizo is golden and fat rendered from it. Remove chorizo from pan and set aside on a plate, leaving oil in pan.
Cook chicken in batches, turning occasionally, for 5 minutes or until golden but not cooked through. Add a little extra oil between batches, if necessary. Remove chicken and set aside on a separate plate. Add wine, tomato paste and paprika to pan and cook, stirring to incorporate anything stuck to base of pan, for 5 minutes.
Return chicken and chorizo to pan along with 1 cup water, stock, eschalots, garlic, carrot, celery, and herbs. Bring to a simmer, then cover with lid and transfer to oven. Cook, covered, for 3 hours, then add beans and cook for a further 30 minutes. Serve.