'1 1/4 cups (ch) of white beans'
'3 1/4 cups (ch) of chicken broth'
'2 tablespoons of olive oil '
'8 chicken thighs'
'100g of bacon strips'
'1 small onion, thinly sliced'
'2/3 cup (ch) of white wine '
'2 cloves of garlic, thinly sliced'
'1 1/2 cups (ch) of peeled and seeded tomatoes, diced'
'2 tablespoons of tomato paste'
'1 small bunch of fresh parsley, chopped'
'200g of chorizo, cut into pieces'
'6 tablespoons of butter'
'2 tablespoons of fresh thyme leaves '
Salt and black pepper to taste
'1 1/4 cups (ch) of white beans'
'3 1/4 cups (ch) of chicken broth'
'2 tablespoons of olive oil '
'8 chicken thighs'
'100g of bacon strips'
'1 small onion, thinly sliced'
'2/3 cup (ch) of white wine '
'2 cloves of garlic, thinly sliced'
'1 1/2 cups (ch) of peeled and seeded tomatoes, diced'
'2 tablespoons of tomato paste'
'1 small bunch of fresh parsley, chopped'
'200g of chorizo, cut into pieces'
'6 tablespoons of butter'
'2 tablespoons of fresh thyme leaves '
Salt and black pepper to taste
'Soak the white beans in cold water overnight'
'Drain and rinse the beans, then place them in a large pot with 2 1/2 cups of chicken broth'
'Add enough cold water to cover the beans, then bring to a simmer over low heat
Cook until the beans are tender, adding more hot water if necessary
Reserve.'
'Heat 1 tablespoon of olive oil and cook the chicken thighs until browned, then reserve.'
'In the same skillet, cook the bacon until crispy, then add the onion and garlic and cook until softened
Add to the pot with the beans.'
'Add the white wine, remaining chicken broth, diced tomatoes, tomato paste, parsley, and chorizo to the pot.'
'Bring to a simmer and cook for 5 minutes, then transfer to a casserole dish and bake in a preheated oven at medium heat for about 1 hour.'
'Remove the chicken from the oven and serve immediately with rice or French bread.'
