My family loves chicken so I’m always looking for new recipes to try, and they have to be something I can make during the week when I’m pressed for time. I love this Red Wine-Braised Chicken with Chorizo and Chickpeas because I can make it and let it simmer until we’re ready to eat. Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.
Red Wine-Braised Chicken with Chorizo and Chickpeas
2016-12-30 15:58:41
Ingredients
- 1/2 cup golden raisins
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon cayenne pepper, plus more
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
- 1 teaspoon olive oil
- 6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch- thick half moons
- 1 (15.5-ounce) can chickpeas, rinsed, drained
- 1 teaspoon finely grated orange zest
- 1 small onion, thinly sliced
- 1/2 cup Epicurious Cabernet Sauvignon
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Sherry vinegar
- 1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided
Instructions
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl.
- Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high.
- Add chorizo and cook, stirring frequently, until crisp, 5–8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat.
- Cook chicken, skin side down, until well-browned, 12–14 minutes. Transfer to a plate skin side up.
- Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan.
- Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes.
- Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture.
- Cook, uncovered, until heated through, about 1 minute.
- Stir in 1/3 cup parsley, then divide among 4 plates.
- Top with remaining 1 Tbsp. parsley and serve.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
Recipe and photo provided by Epicurious Wines
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