Pollo a la Catalana
Serves 4
3 chicken breasts (diced)
10cm piece of chorizo (diced)
1 tbsp Paprika
300g Chestnut mushrooms (sliced)
200g Sugarsnap peas
200g Tenderstem Brocolli tops
1 onion (diced)
3 cloves of garlic (smashed)
Olive oil
Handful of flatleaf parsley (chopped)
1 glass of rosé
8 – 10 cherry tomatoes
Salt and Pepper
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Heat a frying pan with some oil and a smashed clove of garlic.
Add the onion and fry until translucent. Then add the chicken and seal.
Add the chorizo and paprika, and then after it has cooked for a couple of minutes pour over the wine and leave to simmer for 10 – 15 mins.
Cook the mushrooms in oil and smashed garlic, turning regularly so they are well coated and cooked through.
Steam the Brocolli and sugarsnap peas.
Scatter parsley over the top for the chicken, and serve with a glass of Cahors.
fanculamedia 
We love your recipes JHD but this is the second time this tour that you’ve left out some instructions. We have to squint at the pictures to work out what we are supposed to do with them. If the cookbook is ever to appear you’ll need to get a good editor.
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Can you tell me what I’ve left out?
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