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"I'm going Spanish today," says Rach. "I'm doing a Spanish chicken—so simple—with chorizo." She browns the chicken and sausage, sautes aromatics and braises everything with pimenton, Espelette, fire-roasted piquillo peppers, wine, stock and canned tomatoes. The dish smells and tastes amazing and, as Rach says, it's "easy, easy, easy!" Try it with John's Apples to Oranges Cocktail, which he created to go with the recipe.
Par boil potatoes in salted water 5 minutes and drain.
Heat a large skillet over medium-high heat, add sausage to brown and remove.
Add chicken, skin-side down, season with salt and pepper, then brown on both sides and remove.
Add onions and shallots and soften, then stir in the garlic, thyme, bay leaves, spices and peppers. Deglaze the pan with the wine, reduce, then add stock and tomatoes. Add the chicken and sausage and combine, top with potatoes and simmer 15 to 20 minutes. Top with parsley and serve with charred bread.