Comfort food is an absolute given, right now, with dark cold January evenings and a world pandemic continuing.
Spanish food is gorgeously warming and appetizing, inviting you like a warm open fire! The ingredients are rustic and simple, no complex spice blends, making this stress free preparation. Just have some rustic bread to mop up the sauce!! Making sure that you have a great cast iron dish (USA) (or for UK click here) enables faster and more even cooking!! (As an Amazon associate, I earn from qualifying purchases.)
More chicken recipes
WINE NOTE: Although this is a chicken dish, I pair a Spanish red Tempranillo to compliment the smoky paprika spice and for comfort.
8 Chicken thighs
200g Smoked bacon lardons
1 Chorizo ring sliced
1 Onion chopped
4 Celery stalks sliced
5 Garlic cloves sliced
4 Bay leaves
Small handful sprigs of thyme
1 Cup / 250ml Amontillado sherry
230g Jar Roasted piquillo peppers drained and sliced
1 tsp Smoked paprika
75ml Single cream
Handful of flat leaf parsley the stalks finely chopped and the leaves chopped
Heat a little vegetable oil in a large cast iron skillet. Season the chicken then brown it skin-side down first for around 4-5 minutes. Place chicken on a plate and keep warm.
Put the bacon lardons and chorizo in the pan, and cook for 5 minutes. Add the onion, celery, garlic, bay leaves and thyme in the pan and cook on a lower heat for 5 minutes until slightly softened. Pour in the sherry and and deglaze the pan. Add the peppers and the chicken. Bring to the boil and then cover and simmer for 15 minutes, until the internal temperature of the chicken is 165F / 74C. season and add a cup of water.
Place in an oven at 350F / 180C for 20-25 minutes.
When cooked, stir through the paprika, cream and parsley and serve.
CHEERS! ENJOY!! Follow my Facebook page for more recipes!