On the hob, heat the olive oil in a large
frying pan. Season the chicken pieces,
then fry, in batches, until golden brown
on both sides. Lift out and set aside.
Pour all but 3 tbsp fat from the pan,
add fennel and chorizo, then cook,
stirring, until the fennel is soft and lightly
coloured. Add leeks, cook until soft. Add
garlic and paprika, cook for 1 min more,
then pour in the Sherry. Let bubble for
1 min, stirring well, taste, then season.
Heat oven to 180C/160C fan/gas 4.
Pour the mix into 2 ovenproof dishes.
Scatter tomatoes over, then arrange the
chicken on top. Cover with foil, then cook
for 20 mins, until the chicken is cooked
through. During cooking, check and add
a little water if it seems to be getting dry.
Turn the oven up to 200C/180C fan/gas 6.
Uncover the chicken and season the skin
with salt and pepper. Bake for 20-30 mins
until the chicken is heated through and
the skin is crisp. Rip the coriander leaves
over the top and serve straight away.