This is a Yorkshire take on a typically Catalan dish. The rabbit could easily be exchanged for Chicken legs and thighs but rabbit will give a lovely unctuous texture and depth of flavour.
1 rabbit, cut into 8 pieces (have your butcher do this)/ 5 chicken thighs
250g field mushrooms, cleaned and thickly sliced
150g Three Little Pigs hot chorizo, sliced
2 cinnamon sticks
1 onion, finely chopped
1 clove garlic, sliced
2 bay leaves
Salt and pepper
11/2 cups dry sherry (or white wine)
1 tin chopped tomatoes
Extra virgin olive oil to drizzle
2 tbsp parsley, chopped, to finish