Categories: Main Dish - chicken
Ingredients
- 2 tablespoons olive oil
- 1 whole chicken cut into parts (or 3 lbs bone-in, skin-on chicken thighs)
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 large red onion, sliced
- 4 bell peppers (various colors), sliced
- 3 cloves garlic, thinly sliced
- 4 ounces Spanish chorizo, thinly sliced
- 1 bay leaf
- 2 teaspoons herbs de Provence
- 1/4 cup sherry vinegar
- 1 cup chicken broth
- 1/4 cup chopped fresh parsley
Directions
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Preheat oven to 350 degrees.
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Heat olive oil in a large, heavy Dutch oven at medium-high heat. Pat chicken dry and season chicken pieces with salt, pepper, and paprika. Brown chicken pieces (do so in batches if needed – don’t overcrowd the chicken or it won’t brown properly) 3-4 minutes each side. Remove and set chicken aside on a plate, leaving as much oil in the pot as possible.
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Add the onions and bell peppers to the pot. Sauté until they start to soften; about 5-7 minutes, stirring occasionally. Add the garlic and chorizo and sauté for another minute. Add the bay leaf, herbs de Provence, sherry vinegar, and chicken broth. Bring to a boil, reduce to a simmer, and place chicken pieces, skin side up, on top of the peppers in a single layer.
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Place in the oven on the center rack, uncovered. Bake for 40-45 minutes or until the chicken is cooked through.
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Serve on top of steamed rice, buttered gluten-free noodles, new potatoes, or even spaghetti squash, garnished with parsley.