Name: One-Pan Sherry-Braised Chicken with Chorizo and Potatoes
Total time: 1 h 15 min
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs , trimmed; 1 tablespoon smoked paprika , divided; 2 teaspoons table salt , divided; 4 ounces Spanish chorizo , cut into ¼-inch pieces; 6 garlic cloves , sliced thin; 2 tablespoons extra-virgin olive oil; 1 pound small red potatoes , unpeeled, halved; 1 onion , halved and sliced ¼ inch thick; 1 red bell pepper , stemmed, seeded, and cut into ½-inch pieces; 1 tablespoon flour; 1 cup plus 1 tablespoon dry sherry , divided; 1 cup chicken broth; ½ teaspoon red pepper flakes; ¼ cup heavy cream; 2 teaspoons chopped fresh thyme

One-Pan Sherry-Braised Chicken with Chorizo and Potatoes

By Matthew Fairman

Published on May 2, 2023

Time

1¼ hours

Yield

Serves 4

One-Pan Sherry-Braised Chicken with Chorizo and Potatoes

Ingredients

8 (5- to 7-ounce) bone-in chicken thighs, trimmed1 tablespoon smoked paprika, divided2 teaspoons table salt, divided4 ounces Spanish chorizo, cut into ¼-inch pieces6 garlic cloves, sliced thin2 tablespoons extra-virgin olive oil 1 pound small red potatoes, unpeeled, halved1 onion, halved and sliced ¼ inch thick1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces1 tablespoon flour 1 cup plus 1 tablespoon dry sherry, divided1 cup chicken broth ½ teaspoon red pepper flakes ¼ cup heavy cream 2 teaspoons chopped fresh thyme

Before You Begin

The skillet may appear crowded when you first add the chicken, but the chicken will shrink as it cooks. If your chicken thighs are larger than 5 to 7 ounces each, use fewer of them to maintain a total weight of 2½ to 3½ pounds. We developed this recipe with Palacios Original Chorizo, which is a dry-cured Spanish chorizo; do not use fresh Mexican chorizo. You can substitute Portuguese linguica for the chorizo. We recommend using an affordable sherry that you enjoy drinking on its own. Use small red potatoes measuring 1 to 2 inches in diameter; if using larger potatoes, cut them into 1-inch pieces. Serve with crusty bread.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels. Sprinkle all over with 1 teaspoon paprika and 1½ teaspoons salt.

Cook chorizo, garlic, and oil in 12-inch nonstick skillet over medium heat until oil is bright red and garlic is just beginningto brown, about 6 minutes. (If pan begins to smoke, reduce heat.) Using slotted spoon, transfer chorizo and garlic to bowl; set aside.

Add chicken to skillet skin side down; increase heat to medium-high; and cook until fat is rendered and chicken skin is well browned, 6 to 8 minutes. Flip chicken and continue to cook on second side until browned, about 3 minutes. Transfer chicken to large plate; set aside.

Pour off all but 2 tablespoons fat from skillet. Heat fat over medium-high heat until shimmering. Add potatoes, onion, bell pepper, and remaining ½ teaspoon salt and cook, stirring occasionally, until onion is just softened, about 5 minutes. Stir in flour and cook for 1 minute. Stir in 1 cup sherry, broth, pepper flakes, remaining 2 teaspoons paprika, and chorizo mixture and bring to boil.

Nestle chicken into skillet, skin side up, along with any accumulated juices. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 20 to 25 minutes.

Transfer chicken to serving platter. Place skillet over medium-high heat (skillet handle will be hot). Stir in cream and cook until sauce is slightly thickened, 3 to 5 minutes. Off heat, stir in remaining 1 tablespoon sherry. Season with salt and red pepper flakes to taste. Serve chicken and vegetables, sprinkled with thyme.