Sherry-Braised Chicken With Chickpeas, Chorizo, and Fennel

Ingredients

For 6 servings

• •8 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
• •2 c. à café (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 c. à café minced fresh thyme
• •2 c. à soupe (16 g) all-purpose flour
• •3 /4 cup (180 ml) dry sherry, divided
• •1 tasse (240 ml) chicken broth
• •2 (15-ounce) cans chickpeas, drained and rinsed
• •3 c. à soupe (42 g) unsalted butter, cut into 3 pieces
• •2 c. à soupe minced fresh parsley for serving, optional

Method

1. 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. 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. 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. 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. 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. 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. 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.