Sherry-Braised Chicken With Chickpeas, Chorizo, and Fennel

Instructions

1

Adjust oven rack to middle position and heat oven to 400°F (205°C). Pat chicken dry with paper towels. Sprinkle all over with 1 1/2 teaspoons salt and 1 teaspoon paprika.
2

Place chicken, skin side down, into a room-temperature 12-inch nonstick skillet. Set over medium-high heat and cook until fat has rendered and skin is golden brown, about 10 minutes. Flip chicken and cook until second side is browned, about 5 minutes.
3

Using tongs, transfer chicken to a large plate. Reserve 2 tablespoons rendered chicken fat in skillet, and discard or save any remaining chicken fat for another use.
4

Heat skillet with fat over medium-high heat until shimmering. Add onion, fennel, chorizo, bell pepper, and 1/2 teaspoon salt and cook, stirring occasionally, until onion and fennel are softened and lightly browned, 7 to 9 minutes.
5

Add garlic, thyme, and remaining 1/2 teaspoon paprika and cook until aromatic and garlic is just beginning to brown, about 2 minutes. Stir in flour and cook until no dry flour remains, 1 minute. Stir in sherry, broth, and chickpeas and bring to a boil. Boil for 3 minutes, then remove from heat.
6

Nestle chicken skin side up into skillet along with any accumulated juices. Transfer skillet to oven and cook, uncovered, until chicken registers 185 to 190°F (85 to 88°C), 20 to 25 minutes.
7

Transfer chicken to serving platter. Place skillet with sauce and vegetables over medium-high heat (skillet handle will be hot). Stir in butter and cook until butter is melted and sauce is slightly thickened and glossy, 3 to 5 minutes. Season with salt and pepper to taste. Serve chicken, vegetables, and sauce, sprinkled with parsley, if desired.
8

Large nonstick skillet

Ingrédients

Instructions