Two chicken breasts, ideally with the skin on. Cornfed is nice.
A decent chunk of chorizo - about 2” in diameter and half an inch thick, chopped into cubes
Mushrooms - sliced, chunked, whole... whatever takes your fancy
Red onion - sliced
Small tin of chopped tomatoes
Red wine - something rich like a Shiraz or Merlot.
Pan-fry the chicken breasts in a little olive oil. This will take about 15 minutes, and you’ll need to turn it regularly to stop it burning. You don’t need to completely cook the chicken because in the last 5 of those minutes you need to get the oven warmed up to about 220 Celcius, and then put put the chicken on a plate in the oven, covered in foil while you make the red goo.
The red goo
An important note: Please please please don’t buy the horrid cheap chorizo that comes shrink wrapped and sweaty. It’s not a patch on the real McCoy and it’ll disintegrate in this recipe. Go to a deli (or the deli counter at the supermarket) and buy a chunk off a proper big sausage. If it’s soft enough that the assistant doesn’t need to work hard to cut it, buy something else.
If you need to, refresh the oil in the frying pan. (As a man without a dishwasher, equipment re-use is important!). Soften the red onion in the pan and then add the mushrooms and chorizo. When the mushrooms have softened, add a squirt of tomatoe pureé and the tin of tomatoes. Keep it all bubbling nicely until it starts to reduce and then slop in some of the red wine. Make sure that the wine is suitable by drinking at least a glass while you’re cooking. Keep adding red wine and reducing the mixture until you have a rich, dark, red goo.
Serve with the chicken - doesn’t matter whether it’s on top, on the side, with veg or without. It’s fab.