- 8 bone-in chicken thighs (6 oz. each)
- Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 pound cured chorizo, casings removed, if needed, and chopped (I like Gaspar's or D'Artagnan), or bulk fresh chorizo, crumbled
- 1 onion, chopped
- 1 jar (7.6 oz.) roasted piquillo peppers in water, drained and coarsely chopped
- 4 sprigs fresh rosemary, leaves stripped and chopped (about 3 tbsp.)
- 4 cloves garlic, crushed
- 3 tablespoons tomato paste
- 1 cup white wine
- 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 1 1/2- 2 cups chicken stock
- Chopped flat-leaf parsley
- 2 tablespoons chopped hot pickled red cherry peppers
- 1 tablespoon EVOO
- Crusty bread, for mopping
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.