Walking Spanish Down the Hall Chicken Thighs
Recipe GLPRe44d85b5f89daa
Bone-in chicken thighs seared until golden, then braised with sliced potatoes, tomatoes, red wine, garlic, and onions in a Spanish-inspired sauce finished with pimenton, fresh thyme, arbequina olives, and bright orange zest. A rustic, warming dish that captures the essence of Spanish home cooking.
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Ingredients
4 to 6 bone-in, skin-on chicken thighs
1/3 cup superfine flour
1 tablespoon pimenton (piment d'esplette preferred)
3 cloves garlic, sliced
1 medium onion, thinly sliced
2 tablespoons Spanish olive oil
6 small white potatoes, thinly sliced
1 14.5 oz can diced tomatoes
1/2 cup red wine
1/2 teaspoon fresh thyme
1/3 cup small olives, arbequina preferred
1 small Zest of 1 small orange
Salt and pepper to taste
Directions
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
In a shallow bowl, combine the superfine flour and pimenton. Dredge each chicken thigh lightly in the flour mixture, shaking off excess.
Heat the Spanish olive oil in a large heavy-bottomed skillet or braising pan over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, place the floured chicken thighs skin-side down in the hot oil and sear for 4 to 5 minutes until the skin is golden and crispy. Flip and sear the other side for 3 to 4 minutes. Transfer to a plate.
In the same pan, add the sliced onion and cook over medium heat for 2 to 3 minutes, stirring occasionally, until softened and lightly golden. Add the sliced garlic and cook for 1 minute more.
Pour in the red wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Allow the wine to reduce slightly for about 1 minute.
Add the canned diced tomatoes with their juice, the sliced potatoes, fresh thyme, and olives. Stir gently to combine.
Nestle the seared chicken thighs back into the pan, skin-side up, among the potatoes and vegetables.
Bring the braising liquid to a gentle simmer, then reduce the heat to medium-low. Cover partially and cook for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
Remove from heat and stir in the orange zest. Taste and adjust seasoning with salt and pepper as needed before serving.
