Cut chorizo into thin disks and fry in a little olive oil until it releases its red oils, then add chicken thighs
cut into bite-sized pieces and fry until golden. Cut an onion into thin slivers and fry these with the chicken
for a minute or two, then add chopped tomatoes and a small glass of dry vermouth. Bring to a boil and simmer for
couple of minutes, then add a drained can of butter beans, cover and simmer gently for another 5 minutes.
Meanwhile, blanch cut green beans in boiling water for 5 minutes, drain and add these to the chicken.
Simmer for another few minutes, until everything is piping hot and the sauce has thickened.
Serve in warm bowls, garnished with chopped parsley.