Chicken with Spanish Flavors Recipe

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Chicken with Spanish Flavors

Contributed by: Melinda

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
2 cups 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!)

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

Questions about this recipe?