For the sauce:
2 or 3 large shallots, finely chopped
6 tbsp fresh flat-leaf parsley leaves, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
2 tbsp fresh oregano leaves, finely chopped
1/2 bunch fresh chives, finely chopped
2 tbsp sherry vinegar
2 tbsp olive oil
1 lemon, juice only
Preheat the oven to 180C/gas 4. Place the peppers and chorizo in a large casserole dish or roasting tin and put the chicken on top. Pour the wine over it, then drizzle with the olive oil and season with salt and pepper. Cover with a lid or foil and cook for 1 hour then remove the foil or lid and cook for a further 30 minutes.
Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper.
Once the chicken is finished pour the sauce over the chicken while it’s in the pot and take to the table to serve.