Chicken with chorizo & leeks

Directions

1. 1
   On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
2. 2
   Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured.
3. 3
   Add leeks, cook until soft.
4. 4
   Add garlic and paprika, cook for 1 min more, then pour in the sherry.
5. 5
   Let it bubble for 1 min, stirring well, taste, then season.
6. 6
   Heat oven to 180C/160C fan/gas
7. 7
   Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
8. 8
   Turn the oven up to 200C/180C fan/gas
9. 9
   Uncover the chicken and season the skin with salt and pepper.
10. 10
    Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.