Heat the oil in a large pot with lid. Cook the chicken thighs for 5 minutes on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 minutes.
Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml (7fl oz) water and season. Return the meat to the pot and add the thyme.
Simmer for 30-35 minutes with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.
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