1. Preheat the oven to 350°F (180°C). Heat the oil in a large flameproof casserole over medium-high heat. Season the chicken with salt and pepper. Add the chicken and cook, turning occasionally, about 6 minutes, until browned; remove.

2. Add the chorizo to the casserole and cook, stirring often, for about 3 minutes; remove. Reduce the heat to medium-low and add the onion. Cook, about 5 minutes, or until softened. Add the coriander and stir for 1 minute. Add the peppers, zucchini, garlic, and thyme, and cook about 5 minutes, or until the peppers begin to soften.

3. Add the tomatoes, stock, and sherry and bring to a boil. Return the chicken and chorizo to the casserole, cover, and bake 40 minutes, or until the chicken is tender.

Variation:

Spicy Chicken Casserole: Add 9 oz (250g) chopped new potatoes with the onion. In step 3, add a pinch of dried chile flakes.