Crispy Chicken Thighs | Freemark Abbey Winery

Ingredients

• 6 chicken thighs (about 2¼ lbs.)
• bone-in & skin-on
• 1 tablespoon rice oil (or other neutral flavored oil)
• ¹⁄³ lb. Spanish chorizo (about 3 links)
• sliced in ½-inch moons
• Extra-virgin olive oil
• 2½ cups cubed French bread
• 1 tablespoon chopped garlic
• ¹⁄8 cup minced garlic
• 1 teaspoon Sambal Oelek garlic chili paste (can be found at most Asian markets)
• ¼ cup white wine
• Freemark Abbey Chardonnay
• ½ cup green olives with pimento
• sliced in rings
• ½ cup chicken stock
• 85 grams of rucola or watercress
• ¼ cup chopped fresh flat-leaf parsley