chicken. Pan fry to crisp them up and finish off in the oven by all means if it makes life easier. As they'll have a bone inside the cooking time will be relatively lengthy, so using the oven actually makes good sense. Failing that, lower the temperature on the hob and put a lid on the pan if you have one. A saute pan is ideal for this type of thing, but a frying pan and an oven will do equally as well. Oh, and on the chorizo front, Sainsburys do a rather nice one - I think it's tierra or something similar. It's softer and not as spicy as most of them, which makes it really good for cooking with.