Pour in the wine and bubble for 1 minute, then gradually add the stock, whisking the whole time. Add the chicken and chorizo back to the pan, as well as any resting juices from the plate, and bring to a simmer. Bubble for 20 minutes until the chicken is tender, skimming off any excess fat from the surface – but don’t throw it away (see ‘Good fats’, above). Stir in the crème fraîche and lemon juice, and season – go easy on the salt as the chorizo itself can be salty. Remove the thyme sprigs.