4 bone-in chicken thighs with skin on
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 tbsp olive oil
1/2 large yellow onion, sliced
4-6 cloves garlic, chopped
2-4 oz Spanish chorizo sausage, sliced and quartered
1 tbsp sherry or red wine vinegar
2 oz chopped roasted red peppers
1 14.5 oz can San Marzano tomatoes, chopped (These San Marzano style tomatoes are a good alternative)
1-2 tbsp freshly chopped rosemary
1 cup whole or pitted mixed olives
2 cups chicken stock
Optional: Lemon juice to squeeze over after + fresh rosemary, crisped up in olive oil to sprinkle on top before serving. Cherry tomatoes on the vine right before it goes in the oven.
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to that it comes closer to room temperature. This will help the flavor soak into the meat and also give you a more tender result at the end.
If you have some time, season the chicken and cover then place in the refrigerator overnight for best results. Remove chicken from refrigerator 30 minutes before cooking.
Heat a cast iron skillet or braiser to medium. Add olive oil and sear chicken for 5 minutes per side until browned then set aside. Add onions, garlic and chorizo to pan and sauté until onions are translucent (5 minutes) Deglaze the skillet with red wine vinegar or sherry, scraping any bits off the bottom with a wooden spoon.
Add red peppers, tomatoes, rosemary, olives and chicken stock then stir. Simmer until reduced slightly (5 minutes) and add your chicken plus optional cherry tomatoes on the vine.
Put a lid on and simmer on medium-low heat for 30-45 minutes OR bake/roast uncovered at 350F until chicken is 165F/75C internal temp.
For me that’s about 25-30 minutes but the timing will differ based on the thickness of your chicken.
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