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Cut chicken into bite size pieces, chorizo into 1/2 cm
slices. Crush garlic roughly, leaving the skins on. Heat a splash of
olive oil in the frying pan and brown chicken. Add garlic and sautée all
about 5 minutes. Add chorizo and peppercorns, douse with wine and reduce
by half. Then cover, turn down the heat and simmer for 10 minutes. |
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