This is a great one dish dinner perfect for families and entertaining.

1 tablespoon olive oil

1 chorizo sausage either mild or hot, thinly sliced (about ½ cup)

2 pounds (1 kilogram) chicken thighs on the bone, skin on

½ teaspoon hot smoked Spanish paprika

Salt and pepper

1 cup chopped onions

1 cup chopped fennel

1 tablespoon chopped garlic       

½ cup white wine

1 cup canned tomatoes, chopped

1 19 oz (540 mL) can chickpeas, drained and rinsed

2 tablespoons chopped parsley

Heat olive oil in a large skillet or sauté pan on medium-high heat. Add sausage and fry for 3 minutes or until browned and slightly crisp. Remove sausage and reserve.

Season chicken with paprika and salt and pepper. Add chicken to pan and fry for 3 minutes a side or until lightly browned. Remove chicken. Drain all but 2 tbsp of fat from pan. Add onions, fennel and garlic to pan and sauté for 2 minutes or until softened.

Add wine, bring to a boil, add tomatoes and chicken. Cover pan, turn heat to low and let simmer for 10 minutes. Add chickpeas and stir to combine. Raise heat so that mixture simmers gently and cook for 10-15 minutes longer, uncovered, or until chicken is cooked through. Season with salt and pepper to taste. Sprinkle with parsley.  Serves 4