The main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—are quintessentially Spanish. Sear the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly.
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Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.
Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.
Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.
Start the meal with a fresh Green Salad with Olives, Manchego & Romesco Sauce.
I agree with the other reviewer who stated that perhaps we are getting too used to the more spice-infused Indian and Thai dishes. This was good, I gave it a 3.5-4; husband said 3. I will make it again after reviewing some of the suggestions of cayenne and paprika. But Tony, I do continue to be a big fan of yours! Thank you!
This was very good. I added some Turkish red pepper paste and a little hot smoked paprika which I thought deepened the flavour. Next time I will pour out the excess chicken fat after browning to reduce the oiliness. Having said that though, the sauce was delicious sopped up with some crusty bread.
This recipe has become one of our favorites and is made every couple weeks, and for friends. I swapped the Russet potatoes for Yukon Golds; their smooth texture was more appealing to us and they seem to cook better, I found the Russets were always a little under cooked. I have also started generously sprinkling some Cayenne and Picante Pimenton on the chicken to get an added smoky, spiciness which tastes fantastic and seeps into the sauce, which also gives it an appealing, deep reddish coloring.
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