Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 800g/1.75 lbs)
  • 1 tbsp olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (about 150g/5 oz)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (about 150g/5 oz)
  • 150g/5oz Spanish chorizo, sliced (preferably semi-cured, not cooking chorizo)
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 can (400g/14 oz) diced tomatoes, undrained
  • 100ml/3.4 fl oz dry white wine (optional)
  • 100ml/3.4 fl oz chicken broth
  • Fresh parsley, chopped, for garnish (about 2 tbsp)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat chicken thighs dry and season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Brown the chicken thighs, skin-side down, until golden brown and crispy (about 6-8 minutes). Flip and brown the other side (about 3-5 minutes). Remove chicken from the skillet and set aside.
  3. Add the remaining olive oil to the skillet. Sauté the onion and bell pepper until softened (about 5 minutes). Add the garlic and chorizo and cook for another 2 minutes, until fragrant.
  4. Stir in the smoked paprika, oregano, and red pepper flakes (if using). Cook for 1 minute. Add the diced tomatoes and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
  5. Return the chicken thighs to the skillet, nestling them into the sauce. Add the chicken broth. Bring the sauce back to a simmer, then reduce the heat to low, cover the skillet, and simmer gently for 1 hour, or until the chicken is very tender and falling off the bone.
  6. If the sauce is too thin, remove the chicken from the skillet and set aside. Increase the heat to medium-high and simmer the sauce, uncovered, until it thickens to your liking (about 5-10 minutes).
  7. Return the chicken to the skillet. Garnish with fresh parsley. Serve hot.