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1
For the chicken, heat the oil in a pan over a medium heat and cook the chicken portions, turning frequently, for about 5-6 minutes, or until browned on all sides.
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2
Meanwhile, bring the broth to the boil in a large saucepan.
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3
Stud one of the onion quarters with the two cloves and add to the pan along with the remaining onion quarters, the chicken, carrot, celery, bay leaves, thyme, paprika and garlic.
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4
Simmer very gently, uncovered, for 30-45 minutes, or until the chicken just starts to fall apart.
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5
Remove the chicken from the pan and place into a roasting tin.
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6
Strain the broth through a sieve into a bowl.
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7
Preheat the oven to 350F.
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8
For the sauce, return the strained broth to the pan, bring to the boil and simmer until the liquid has reduced by half.
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9
In a bowl, for the sauce, mash the flour and butter together to make a paste.
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10
Whisk this paste into the stock along with the brandy and simmer for 3-4 minutes, until thickened and smooth.
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11
Add the chorizo and season, to taste, with salt and freshly ground black pepper.
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12
Pour this sauce over the chicken in the roasting tin and sprinkle over the grated cheese.
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13
Transfer to the oven and bake for 10-15 minutes, or until the cheese is bubbling and lightly browned.
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14
To serve, place portions of the chicken onto four serving plates and serve with baked potatoes and green beans.
