Make sure your baking tray is lightly oiled.
Pre-heat your oven 180fan/200c/Gas 6.
Using a large frying pan stir fry the chorizo, onions and peppers on a medium heat for 5 minutes, add the stock and then add the potatoes – set aside. Your stock needs to be melted gently in the same pan – it forms a jelly when it has set.
Scatter the chicken onto the tray and then the chorizo, onions, peppers and potatoes over the top. Cover evenly with the stock. Nestle the bunches of tomatoes on the top and scatter the black olives. Season with salt and black pepper and sprinkle with Panko and Parmesan.
Bake in the oven for 20 minutes.
Serve straight to the table – make sure you have a heat proof surface and non slip proof mats to stop the tray moving around.
Serve with any good fresh bread of your choice – Italian would make the most sense with the bowls of balsamic vinegar and extra virgin olive oil mixed together for extra dipping.
You'll notice that I've not mentioned additional garlic or herbs in the recipe – they are already there – in the slow cooked chicken and therefore in the strained stock but if you'd like to add more of either, go for it – I'd use garlic paste and either oregano or garlic Italian seasoning.
I love pulling ingredients out of the fridge and store cupboard - ready to assemble and go – in addition to which minimal fuss, maximum flavour and one tray to actually wash up – gets my vote every time!
The good news is you've got leftover chicken and in the event that you've leftover Tickle too – how about a Frittata? Another supper and may be lunch too!
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