chorizo or hot Italian
, thickly sliced
regular or smoked
Coat a large, wide saucepan with oil and set over medium-high heat. Add sausages. Turn often just until browned, 3 min. Remove to a bowl. Cut breasts into large pieces. Sprinkle with salt and pepper. Reduce heat to medium. Add more oil to pan, then half of the chicken. Cook until golden, 2 min per side. Add to sausages and repeat with remaining chicken.
When all chicken is removed from pan, pour in sherry. Using a wooden spoon, scrape up and stir in any bits from pan bottom. Then return sausages and chicken to pan. Add garlic, olives, pepper and paprika. Bring to a boil, stirring often, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 10 to 12 more min. To thicken sauce, dissolve cornstarch in 2 tbsp (30 mL) water. Pour into pan with chicken. Boil, stirring constantly until thickened, 2 min. Stir in dill.