4 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 small yellow onion, thinly sliced
5 garlic cloves, chopped
1 teaspoon dried thyme leaves
1/3 pound chorizo, casings removed, thinly sliced
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
1 8-ounce jar roasted red peppers, drained and chopped
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Crusty bread, to pass at the table
Arugula or spinach salad
Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes.
Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the onions, garlic, thyme, chorizo, salt, and pepper. Cook, stirring frequently, for 2 minutes.
Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminum foil and simmer for 10 minutes.
Remove the lid and continue to cook for another 5 minutes. Add the peas, roasted red peppers, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through. Serve with crusty bread.
This recipe is a variation on the master recipe: "Big, Thick, Hearty Thighs... And that's a Compliment." I don't like this one as well. Something about the flavors of the chorizo and peppers that don't meld well with the other spices and seasonings. It's not horrible, but I probably wouldn't make this variation again.
I changed the recipe from 8 thighs to 4, since there is more meat in there. I also changed the fresh thyme to dried, and I added salad to the ingredient list.