Season and dust the chicken with flour.
Heat half the oil in a frying pan and brown the chicken thighs on both sides.
Remove the chicken from the pan and fry the chorizo with the mushrooms, then remove them too.
Add the remaining oil and cook the shallots for a few minutes.
Add the stock and vinegar to the pan and reduce slightly.
Return the chicken, chorizo and mushrooms to the pan and cook for 10 - 15 minutes.
Add the peas and cook for another couple of minutes, then add the parsley, check the seasoning and serve.