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Chicken with Spanish Flavors
What you need
- 6 chicken thighs or 3 thighs & 3 legs, skin removed, bone-in
- 1 onion, peeled, cut in half and sliced about 1/4"
- 1 red bell pepper, cut in half, seeds discarded and cut into strips about 1/4"
- 3 roma tomatoes, seeded and diced
- 1 9-10oz. bag frozen artichoke hearts - DO NOT SUBSTITUTE CANNED!
- 3 medium cloves garlic, minced
- 5-10 crimini mushrooms, thinly sliced
- 1 Tbl smoked paprika or substitute sweet paprika
- 1 large pinch saffron threads
- 1 cup mild chicken broth
- Kosher Salt
- Fresh ground black pepper
- Duck or goose fat (substitute olive oil if necessary but it won't be the same!)
How to make it
- Heat fat in a large dutch oven
- Add onion and pepper with 1/2 tsp salt and sauté until lightly browned
- Add tomato, mushroom, garlic and another 1/2 tsp salt and sauté until mushrooms are cooked
- Add chicken broth, saffron and paprika
- Nestle the chicken pieces into the broth and top with several grinds of black pepper
- Top with artichoke hearts and bring broth to a boil
- Reduce heat, cover and simmer for 1 hour, turning chicken pieces once or twice
- Cook until chicken is done and artichokes are very tender
- This can be kept warm in a low oven for up to an hour
- Remove chicken to a warm platter and vegetables to a warm bowl
- Over medium-high heat, reduce sauce by one half - taste to adjust salt & pepper
- Turn off heat and stir in 2 tbl butter (optional)
- Serve chicken and vegetables with sauce
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