Preheat the oven to 200'C.
Heat a frying pan until hot and add a splash of oil. Season the chicken on both sides and then pan fry skin side down until golden brown, turn the breast and transfer the pan straight into the oven for 8-12 mins, depending on the thickness of the breast. Remove from the oven and allow to rest for a few minutes before serving.
Peel and finely dice the shallot. Peel and dice the chorizo and pan fry with a splash of olive oil for a few minutes, allowing the oil to leak out. You should have a pan with a lovely rich red coloured oil. Use this as the dressing for your salad. Allow to cool and then mix all of the ingredients together.
Finely cut the chives. Mince the garlic with a pinch of salt using the back of the knife. Whisk together the vinegar and the egg yolk, add the garlic. Emulsify with the two oils by pouring in very slowly while constantly whisking. Finish with the chives and a pinch of salt and pepper.
Place a handful of the salad in the middle of the plate. Slice the chicken breast in half and put on top. Scatter the chorizo around the salad using some of the oil on the plate too. Place the aioli into a ramekin to serve on the side.
Squash the cloves of garlic but leave the skin on.
Toss the potatoes with the olive oil, seasoning, garlic and rosemary.
Place on a roasting and bake for about 30 minutes at 190* until tender.
Serve in serving bowls.
«If your aioli begins to split or get too thick add 1 tablespoon of boiling water. This will help to stabilise it.»