Heat the olive oil in a large heavy-based frying pan over a medium heat. Add the onion with a little salt and gently fry for 4-5 minutes until they start to soften. Add the chorizo and continue to cook for a further 4-5 minutes.
Increase the heat at this point and deglaze the pan with the red wine. Allow the wine to reduce by half until thickened, and then remove the pan from the heat. Season to taste and transfer the chorizo and onions to serving dishes.
Spoon over some of the red wine sauce and garnish with sprigs of chervil.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.