Ingredients
2 tbsp vegetable oil 
750g chicken breast, cut into 3cm chunks 
250g cooking chorizo, skin removed and cut into 1cm chunks 
175g shallots, peeled and cut into quarters 
3 garlic cloves, minced or grated 
150ml white wine 
3 tbsp tomato purée 
¼ tsp ground white pepper 
1 tsp oregano 
2 bay leaves 
500ml chicken stock 
2 tbsp sugar 
1 tsp sweet smoked paprika 
5g of finely chopped parsley

Method
Preheat the oven to 160c. 

Heat 2 tbsps of the oil in an ovenproof casserole dish over high heat and brown the chicken in batches, removing the cooked batch and putting to one side as you go.  Depending on the size of your pot, this will either be 2 or 3 batches.  Only add additional oil between if you need to.  The chicken does not have to be cooked through as it is going into the oven. 

Reduce the heat slightly and put the chorizo into the pot and cook until all the gorgeous oil has come out of it and the chorizo has browned a little.  Remove the chorizo from the pan and put in with the chicken. 

Add the shallots to the chorizo oil and cook for 2 minutes then add the garlic and cook for a further minute until the shallots are softish and translucent and the garlic fragrant.

The bottom of your pan is probably now brown with residue so up the heat and pour in your wine, scrape the bottom so the residue is now colouring the wine.  Cook until there is only a little of the wine left and then add the tomato puree and cook for a further minute stirring continuously. Add the stock and all the remaining ingredients except the fresh parsley. 

Stir well, cover and place in the oven for 2 hours. Stir every ½ an hour. After 1½ hours, if your sauce is a little thin then take 1 tsp of cornflour and 2 tbsps of the sauce and mix together in a little bowl and when thoroughly mixed, pour into your casserole and stir well and put back into the oven for the remaining ½ an hour. 

Top with the parsley and serve with little roastie potatoes.