Preheat the oven to 180°C/350°F/gas mark 4.

Heat the oil in a small ovenproof frying pan that can fit the thighs and morcilla snugly in a single layer.

Season the chicken and brown on both sides just for colour, not to cook it through.

Take out of the pan and set aside.

Add the morcilla to the pan and cook it lightly on both sides, then remove it, too, and set aside with the chicken.

If there’s a lot of fat in the pan, pour all but 1 tbsp of it off.

Don’t wash the pan or try to dislodge any bits stuck to it; there’s flavour there.

Add the onion to the pan and colour it lightly; you don’t need it to soften.

Deglaze the pan with the sherry, scraping the base with a wooden spoon to remove all the flavoursome scraps, then return the chicken and morcilla.

Bake in the hot oven for 40 minutes; if you stick the tip of a sharp knife into the underside of one of the thighs, the juices that run out should be clear with no trace of pink; if the chicken is not quite ready, cook for a few minutes more, then test again.

There should still be sherry left in the pan, now mixed with the cooking juices.

If there isn’t, and the pan is quite dry, add 3½ tbsp more and stir it into the rest.

Put the pan over a medium heat (be sure to hold the handle with a tea towel or an oven glove) and pour in the cream, heating it until it bubbles.

Sprinkle with the pine nuts and parsley and serve immediately.