Chicken with Chorizo, Garlic, and Red Wine

This really is incredibly easy to make but it looks and tastes like it must have been vastly complex.  The chorizo does all the work for you, you see?  And it doesn't even mind that no-one's really sure how to pronounce its name. 

1. Brown some CHICKEN THIGHS in a nice big pan with some olive oil.  You can do this dish with breasts but I always find breast meat to be dry and saddening.  Anyway, brown those thighs, making sure you get the skin nice and crispy.  I'm hungry just thinking about it.
2. Add some sliced ONIONS, and soften along with the chicken.  It's OK if the edges of the onions go a little brown too.  That just makes it nicer, you know?
3. CHORIZO time! Add it to the pan (after shoving some in your mouth like a furtive dormouse and mumbling "chef tax chef tax").  Now, I use chorizo out of a sausage, and slice it myself into chunks.  This is better than the pre-sliced stuff, but your actual best bet would be to go to a really nice deli and get the kind of chorizo that's all soft and squidgy, because that creates a nicer texture at the end of the dish.  Chandos Deli in Clifton Village in Bristol do amazing chorizo, if you're ever in that neck of the woods.  They also do the most delicious sun-blush tomatoes, but that's a story for another day...
4. When the orange from the chorizo has started to go all over the onions and the chicken, it's time to add GARLIC mashed with a CHICKEN STOCK CUBE.  Remember, mash them together in a pestle and mortar as per my instructions in other dishes.  While you're doing it, amuse yourself by trying to guess which is the pestle and which is the mortar, and promising yourself you really will google it this time.  Anyway, add some DRIED THYME or FRESH THYME if you have a friend who read your blog and bought you a little dried thyme pot because you mentioned you didn't have any.  Add this to the pan, like I said, and then stir it all together so the garlic frizzles gently.  Have you been turning your chicken over and over?  I hope so. 
5. Time to deglaze the pan, and what better than HALF A BOTTLE OF RED WINE?  Smell it going in.  Lovely.  Simmer and stir, simmer and stir.
6.  When the wine has reduce a bit, add about half a jar or so of PASSATA.  Simmer and stir, simmer and stir.  If you haven't already, season with SALT and FRESHLY-GROUND BLACK PEPPER.
7. I'm hoping you've had the oven pre-heating to a low temperature.  Transfer all your goodies to a nice oven-proof dish and put it in for a good long time. 

When it comes out you will be amazed at the dark, rich tastiness, and the meltiness of the chicken, which should fall right off those bones.  TASTY!