Ok. I hold my hands up, the only reason this recipe came about was due to another attempt to use up leftover roast chicken. However, as it was very tasty, I would now cook this again from scratch if we ever found ourselves in the unlikely position of not having leftover chicken in the fridge - yes, we eat a lot of roast chicken in our house!
I used these ingredients:-
A couple of handfuls of shredded roast chicen (or you could use 2 small uncooked chicken breasts cut into strips)
A handful of chopped choritzo
2 cloves of garlic, finely chopped
A generous pinch of dried oregano
A generous spinkle of black pepper
1 glass white wine
2 tins chopped tomatoes
2 tablespoons olive oil
Parmesan to serve
Heat the olive oil in a large saucepan over a medium heat. If using uncooked chicken then pan-fry until cooked through and then set to one side. Add a little more oil to the pan if necessary and lightly pan-fry the choritzo to release the juices as this will help to flavour the sauce. Set aside the choritzo.
Lightly fry the garlic and then add the oregano and black pepper and stir through. Now add the glass of wine. Stir and cook for a couple of minutes. Add the tomatoes and bring to the boil Simmer for approx one hour until the sauce has reduced and thickened and is lovey and rich to the taste.
Add the cooked chicken and choritzo and heat through. Serve on cooked pasta of your choice and serve with a generous helping of grated parmesan.
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