1. Peel the carrots with a peeler, you can leave some green on them.
  2. Cut them diagonally in half.
  3. Cut the chorizo into slices of ½ centimetre.
  4. Cook the chorizo for 3 minutes in a Burgundy casserole, without oil or butter.
  5. Sprinkle the chicken with salt and pepper and cook them until they have a nice brown color, in ± 4 minutes.
  6. Add the onion and garlic and fry for a few minutes.
  7. Sprinkle the flour on top and stir everything well.
  8. Pour the wine into the pan and crumble the chicken stock cube above it.
  9. Add the mushrooms, carrots, chickpeas and thyme and stir well.
  10. Bring the dish to the boil and close with a lid.
  11. Let the dish simmer for 15 minutes on low heat until the carrots are soft and the chicken is cooked.
  12. Serve the dish with some stewing liquid in bowls. Garnish with some thyme leaves.