cook the chicken, potatoes and chorizo in a saute pan with a lid. Throw in a glass of white wine, sherry or vermouth if you have one. Chop the tomatoes and courgettes, add to the pan and simmer until the chicken and potatoes are cooked and the tomatoes and courgettes have dissolved into the juices. Add a couple of spoonfuls of creme fraiche and season.
Serve with a green salad and, ideally, some crusty bread