One Pan Meal - Skillet Spanish Chicken

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,