5 garlic cloves, finely chopped
1 onion, finely chopped
1 small bunch fresh flatleaf parsley, leaves roughly chopped
2 sprigs fresh rosemary, leaves finely chopped
800ml/1pt 8fl oz chicken stock
2 x 400g cans flageolet beans, drained and rinsed
salt and freshly ground black pepper
4 tbsp olive oil
½ tsp hot smoked paprika
50g/2oz butter
150ml/5fl oz double cream
6 boneless skinless chicken thighs, roughly chopped
125²µ/4½´Ç³ú chorizo ‘picante’, outer membrane removed, finely chopped
rye bread, to serve