INGREDIENTS
8 fillets
chicken thigh
2 Tbsps
plain flour
2 tsps
extra virgin olive oil
250 gs
chorizo
250 mls
dry white wine
2 Tbsps
tomato paste
2 tsps
smoked paprika
500 mls
chicken stock
3 cloves
garlic
1
carrot
1 stick
celery
4 sprigs
thyme
1
fresh bay leaf
400 gs
cannellini beans
8
eschalots