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The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Sherry vinegar adds complexity to the dish, but if you can’t find it or prefer to use something on hand, red wine vinegar is a good substitute.
Preheat oven to 425. Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Pat dry and thinly slice 1 cup of the peppers into strips, reserve the remaining for another use. Peel and thinly slice garlic. Rinse and drain chickpeas.
Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high and season the chicken with salt and pepper. Brown the chicken, about 5 minutes per side. Remove the chicken to the plate and drain excess fat from skillet.
Return the skillet to medium and add the remaining tablespoon of oil, the garlic and chorizo. Cook, stirring until the garlic is light golden, about 2 minutes.
Add the roasted pepper and tomato paste and cook, stirring, to toast the paste, 3 minutes.
Increase the heat to high and pour the sherry vinegar into the skillet. Boil, until reduced to a glaze, about 2 minutes.
Add the chickpeas and pour in the Swanson® Chicken Stock. Bring to a rolling boil.
Nestle the browned chicken thighs into the skillet, skin side up, and transfer the skillet to the oven. Roast until the chicken is cooked through, about 20 minutes.
While the chicken roasts, roughly chop the olives. Pick the parsley leaves and roughly chop.
Remove the skillet from the oven and top with the chopped olives and parsley.