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Chicken with Spanish Flavors

What you need

  1. 6 chicken thighs or 3 thighs & 3 legs, skin removed, bone-in
  2. 1 onion, peeled, cut in half and sliced about 1/4"
  3. 1 red bell pepper, cut in half, seeds discarded and cut into strips about 1/4"
  4. 3 roma tomatoes, seeded and diced
  5. 1 9-10oz. bag frozen artichoke hearts - DO NOT SUBSTITUTE CANNED!
  6. 3 medium cloves garlic, minced
  7. 5-10 crimini mushrooms, thinly sliced
  8. 1 Tbl smoked paprika or substitute sweet paprika
  9. 1 large pinch saffron threads
  10. 1 cup mild chicken broth
  11. Kosher Salt
  12. Fresh ground black pepper
  13. Duck or goose fat (substitute olive oil if necessary but it won't be the same!)

How to make it

  1. Heat fat in a large dutch oven
  2. Add onion and pepper with 1/2 tsp salt and sauté until lightly browned
  3. Add tomato, mushroom, garlic and another 1/2 tsp salt and sauté until mushrooms are cooked
  4. Add chicken broth, saffron and paprika
  5. Nestle the chicken pieces into the broth and top with several grinds of black pepper
  6. Top with artichoke hearts and bring broth to a boil
  7. Reduce heat, cover and simmer for 1 hour, turning chicken pieces once or twice
  8. Cook until chicken is done and artichokes are very tender
  9. This can be kept warm in a low oven for up to an hour
  10. Remove chicken to a warm platter and vegetables to a warm bowl
  11. Over medium-high heat, reduce sauce by one half - taste to adjust salt & pepper
  12. Turn off heat and stir in 2 tbl butter (optional)
  13. Serve chicken and vegetables with sauce

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