Spanish chicken with chorizo

• 1 small tin of butter bean (can use other beans)
• 1 onion chopped
• 1 tbsp paprika - I use smoked
• chopped parsley, thyme and a few bay leaves
• 4-6 chicken thighs, preferably without skin
• new potatoes, cut into chunks
• chorizo (good amount) cut into chunks
• 75-100g baby spinach
• 500-600ml chicken stock
• 3-4 tsp cornflour mixed with cold water
  

In large, heavy saucepan (Le Creuset), put in the chicken, herbs, paprika, onion and stock. Bring to the boil and simmer for 45 mins.
Remove the chicken. Add the potatoes, beans and chorizo. Season to taste. Return to the boil and simmer for 30 mins more.
Return the chicken to the pan, with the spinach and simmer for 5 mins more.
Serve.