One-Pan Sherry-Braised Chicken with Chorizo and Potatoes
One skillet, a rich array of complex flavors.
Keywords
- Main Courses
- Chicken
- Pork
- Potatoes
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Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Oven
- Stove
- Slotted spoon
- Mixing bowl
- Plate
- Serving platter
- Paper towel
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
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
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