<p>1. Joint the chicken into breasts, legs, thighs and wings and then cut the breasts in half.</p>
<p>2. Use a large heavy-base casserole that can be used on the stove-top. &nbsp;On a high heat, heat some olive oil in the casserole and brown the chicken in two batches. &nbsp;Reserve the chicken.</p>
<p>3. Add the chorizo to the casserole, and immediately turn the heat down to low. &nbsp;After about a minute or so add the onions and garlic and cook gently for five minutes.&nbsp;</p>
<p>4. Add the smoked paprika and cook for a further 2 minutes. &nbsp;Now add the white wine and use it to get all the nice tasty bits of burnt chicken off the sides of the casserole.</p>
<p>5. Return the chicken to the casserole and then add the tinned tomatoes and haricot beans along with the tomato puree and the sliced red pepper. &nbsp;Add enough stock to almost cover the meat.</p>
<p>6. Put the lid on teh casserole and then put into an oven at 180 for 45 minutes. &nbsp;If the sauce is a bit runny, slake a teaspoon of flour and add it to the casserole, then return it to the oven for 10 minutes with the lid off.</p>