This is a Spanish-influenced dish, certainly as far as the flavours go. I am not sure that the way it is cooked is particularly Spanish though.
The ingredients are simple; chicken breasts wrapped in Serrano ham, chorizo sausages, par-boiled Anya potatoes, fresh plum tomatoes, garlic clove, olive oil, salt and pepper, all cooked together in an oven-proof dish and served with a salad of mixed leaves (spinach, rocket, red-stemmed chard and pea shoots) with a dressing of olive oil, mustard and sherry vinegar.
The important thing is to not overcook the chicken, so I started the potatoes and sausages off on the hob with the garlic and oil before I added the chicken and tomatoes and finished the cooking off in the oven. The garlic cooks down to a lovely sweet and soft consistency and can be served whole with the finished chicken.
Once it was cooked, I served the dish with some crusty bread and a bottle of nice full-bodied Spanish wine, a 2002 Gran Reserva Tempranillo from Catalonia to accompany the food.