Sort ingredients
hrbrmstr
QR Code
Listen
Pdf
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes.
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 crispy skin, place the skillet under the broiler of your oven for 10 minutes.
Remove from the oven. Before serving, add fresh rosemary or rosemary crisped up in some olive oil.
Squeeze optional lemon juice over and serve over rice, polenta, vegetable mash or pasta.