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Spanish Sweet & Smoky Chicken

Spanish Sweet & Smoky Chicken

on Friday, 30 March 2018. Posted in Recipes, Main Course

This recipe features the Picante (Hot) Pimentón  de la Vera DOP (for the mild-mannered, feel free to use the Sweet) and Agusti Torelló Cava vinegar, a dash of honey, and bone-in chicken thighs to garner extra flavor (plus they’re harder to overcook). Try this slightly sweet, spicy, smoky chicken-and-mushroom dish and see where the flavors take you . . .

Please note: The total cooking time does not include the overnight marinating time for the chicken thighs.

Recipe by Sandy Sonnenfelt, courtesy of KL Keller Foodways

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Serves 4 – 6

Ingredients

For the chicken marinade
For the dish

Directions

For the chicken marinade, mix together the sea salt, Pimentón de La Vera, granulated garlic, onion and black pepper in a medium bowl. Add the chicken thighs and rub them with the spice mixture, cover and refrigerate overnight.

To make the dish, heat the olive oil in a large skillet over medium high heat. Add the chicken thighs skin side down, and cook, wiithout moving until the skin turns dark golden brown and begins to crisp. Flip the chicken thighs and allow to cook another 5–7 minutes. Remove the chicken thighs from pan and set aside. 

Reduce heat to medium and add the onions and garlic to the skillet. Sauté until they softened and just starting to caramelize, about 5–7 minutes.

Add the mushrooms, salt, pimentón, thyme, and black pepper, and continue to sauté for approximately 10 minutes.

Add the vinegar to the skillet, making sure to scrap up any caramelized bits stuck to the bottom of the pan. Cook for a minute and then add chicken stock, honey, stirring to combine. Return the chicken thighs along with any collected juices to the skillet. Bring to a boil, reduce heat to medium low and simmer until the chicken is full cooked through and the internal temperature is 165 degrees, about 10–15 minutes.

Turn the heat off, transfer the chicken thighs to a warm serving platter. Cut the butter into several pieces and add to the mushroom and onion mixture, gently  stirring to incorporate the butter into the sauce until emulsified. Taste the sauce and adjust seasonings, if necessary. Spoon the sauce on and around the chicken thighs and garnish with chopped parsley.