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Instructions Checklist
  • Preheat the oven to 450 degrees .

  • Preheat a large cast-iron skillet over high.

  • Season the chicken with salt and pepper. Add the olive oil to the skillet, two turns of the pan. Add the chicken, skin side down, and cook until browned, about 6 minutes. Turn over, sprinkle with the paprika and cook until browned, 2 to 3 minutes. Transfer to a plate. Add the chorizo to the skillet and cook, stirring often, until browned, about 2 minutes. Add the onion, piquillo peppers, rosemary and garlic; cook, stirring often, until the onion softens, about 3 minutes. Stir in the tomato paste, then the wine, lemon zest and 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be. Return the chicken to the skillet; spoon some of the sauce on top.

  • Roast in the oven until the chicken juices run clear when pierced with a knife, about 12 minutes. Douse with the lemon juice; sprinkle with the parsley and hot cherry peppers. Drizzle with the EVOO, one turn of the pan. Serve from the skillet, and pass the crusty bread for mopping.