Potted Chicken with Chorizo and Chickpeas

Here’s my all-chicken version of Spain’s famous cocido (boiled dinner), a dish not dissimilar to the French poule-au-pot but made with the typically Iberian chorizo and chickpeas. Because the chicken flavor here is rather unmasked, using a quality bird—organic, kosher, or Chinese—makes all the difference. The refreshing sauce of parsley and slightly under-ripe tomatoes is the perfect counterpoint to a hearty, wintry, one-pot meal. You can either save the broth the chicken cook