Spanish Chicken And Chickpea Stew

• 3-1/2 pounds Chicken , Whole Or Parts With Skin On
• Salt And Pepper, to taste
• 6 cups Chicken Stock
• 1 Onion
• 1 head (small) Garlic, Outer Layer Of Skin Removed, Top Trimmed Off
• 1 Bay Leaf
• 1 Rib Celery
• 2 Large Carrots , Cut Into Pieces
• 4 Small Potatoes, Cut Into Wedges
• 10 ounces, weight Chorizo Sausages
• 2 cans (15 Oz. Size) Chickpeas, Drained.
• FOR THE SAUCE:
• 1 cup Chopped Flat Leaf Parsley
• 2 Under-ripe Tomatoes , Peeled, Chopped
• 1/4 cups Minced White Onion
• 3 cloves Garlic, Crushed And Minced
• 3 Tablespoons Red Wine Vinegar
• 1/4 cups Olive Oil
• Salt And Pepper, to taste

1. Season chicken with salt and pepper and leave for 30 minutes at room temperature.
2. Place the chicken in a large pot. Add stock and some water if the chicken is not fully covered. Add onion, garlic, bay leaf, celery, and bring to a boil. Skip any foam off the top. Cover the pot and cook for 10 minutes over low heat. Add carrots and potatoes and cook for another 15 minutes.
3. Cook chorizo sausages for 2 minutes in a pot of boiling water. Add them together with the chickpeas to the pot with the chicken. Cover and simmer for 20 minutes or until the chicken is cooked through.
4. To make the sauce, add parsley, tomatoes, and 1/3 cup of the cooking liquid in a food processor and pulse. Transfer the mixture to a bowl. Whisk in all the remaining ingredients and season with salt and pepper.
5. Discard onion, celery, garlic, and bay leaf. Serve the remaining veggies, chicken, chorizo, and chickpeas in a bowl poured over with some broth, along with the sauce.

chicken, salt, chicken, onion, head, bay leaf, celery, carrots, potatoes, sausages, chickpeas, parsley, tomatoes, ubc, garlic, red wine vinegar, ubc, salt

Taken from tastykitchen.com/recipes/soups/spanish-chicken-and-chickpea-stew/ (may not work)