Sherry-Braised Chicken With Chickpeas, Chorizo, and Fennel
Ingredients
- 8 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
- 2 teaspoons (8 g) Diamond Crystal kosher salt, divided
- 1 1/2 teaspoons smoked paprika, divided
- 1 yellow or white onion, halved and thinly sliced
- 1 large fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core
- 4 ounces (113 g) cured Spanish chorizo, cut into 1/4-inch pieces
- 1 red, yellow, or orange bell pepper (about 4 ounces; 113 g), stemmed, seeded, and cut into 1/2-inch pieces
- 4 cloves garlic, thinly sliced
- 2 teaspoons minced fresh thyme
- 2 tablespoons (16 g) all-purpose flour
- 3/4 cup (180 ml) dry sherry, divided
- 1 cup (240 ml) chicken broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 tablespoons (42 g) unsalted butter, cut into 3 pieces
- 2 tablespoons minced fresh parsley for serving, optional
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.
