I am often asked from friends and family for quick and simple yet still delicious recipes. This Spanish Skillet Chicken is a go to in my house. It is delicious and clean up is a breeze since everything is cooked in one pan.  If you are looking for some great weeknight meals to add to your repertoire definitely give this hearty meal a try. To round it out serve with some basmati rice, quinoa or keep it super simple with some warm bread to dip in the delicious sauce.

Spanish Skillet Chicken
Serves 4

•  4 skin on, bone in chicken thighs
• 2 Tbsp. olive oil
• 1 tsp. chopped fresh thyme
• 1/4 tsp. sweet paprika
• 1/4 tsp. smoked paprika
• pinch of cayenne pepper
• 1/4 cup Sherry
• 1 pint cherry tomatoes
• 2 roasted sweet bell peppers, sliced (if you can't roast your own, store bought is fine)
• 1/2 large sweet onion, sliced
• 1/2 lb. cured chorizo sausage, sliced
• 4 cloves of garlic,  roughly chopped
• small handful parsley, chopped
• kosher salt to taste

1. Preheat the oven to 425 degrees F.
2. In a mixing bowl combine the chicken with 1 Tbsp. of the olive oil, thyme, both paprikas, cayenne pepper and a pinch of salt. Toss until the chicken is coated.
3. Heat a medium sized skillet over high heat. Once hot add the remaining olive oil. Sear each piece of chicken until the skin is crispy, about two minutes per side. Remove the chicken to a plate, keeping the skillet on the heat.
4. Lower the heat to low and pour in the sherry, using a wooden spoon scrape up any brown bits from the bottom of the pan and then let the sherry reduce by half. Once reduced take the pan off the heat.
5. Add the tomatoes, peppers, onion, chorizo, garlic and a sprinkling of salt to the pan, lightly stir to combine and then place the chicken pieces on top. Place the skillet into the oven and roast until chicken is cooked through, about 30 minutes.
6. Carefully remove from the oven, sprinkle with the parsley and serve.
7. Enjoy!

Cheers,

The year 2013 was a roller coaster year for me. On December 29, 2012 I gave birth to the most amazing and adorable boy in the entire world (okay, I'm a little biased). From the second he was born he has had my heart on a string, I never knew it was physically and emotionally possible to be so in love. With the birth of my son, came the birth of something else very special to me, my company, something I have dreamt about for a long time. Over the past year as my son was growing, I was able to develop and grow Elyse Leanna Catering and Classes at the same time. With the launch of my company, and my son turning one it was definitely an occasion to celebrate, and what better way to celebrate than with a party.

This party was extra special, as not only was it my son's first birthday but really it was the first party I was throwing for my friends and family as an official catering company. Because of this I wanted to go ALL out so I called upon my friend and party planner extraordiare Ashley, from Ashley Lindzon Events. After some brainstorming we came up with a Vintage Circus theme and from there the ideas kept on flowing. 

I left the decor and special little details to Ashley, since that is her speciality and I focused on the menu. I wanted something child friendly, but substantial enough that the adults would enjoy as well. Here is what I came up with:

Food Table:
- assorted cream cheese pinwheel sandwiches
- mini corn dogs
- mini mac and cheese muffins
- mini pretzel bites with honey mustard dipping sauce
- french fry cones with ketchup for dipping

Sweet Table:
- mini chocolate cupcakes with vanilla buttercream
- sprinkle encrusted sugar cookies
- mini cinnamon sugar doughnuts on a stick
- mini sprinkle cakes (vanilla and chocolate)
- assorted circus inspired candy and treats
- a GORGEOUS circus themed birthday cake from the very talented The Investment Baker

I could not be happier with the way the party turned out and  it was the perfect way to celebrate both of my babies' first year!

Cheers,