Spanish Tomato Chicken

Dredge the chicken pieces into the flour and shake off excess. Season well with salt and pepper.

Heat oil in a large pan over medium heat. Brown the chicken on all sides and set aside. Add the onion and garlic to the pan and cook until the onion has softened. Stir often to avoid burning the garlic.

Add the chorizo and cook for an additional 3 minutes and then add the wine and reduce by two-thirds.

Stir in the tomatoes, thyme, bay leaf and stock. Season with salt and pepper.