Spanish Sweet & Smoky Chicken
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
- 1 teaspoon sea salt
- 1 1/2 teaspoons Las Hermanas Pimentón de La Vera DOP – Picante (Hot)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- Freshly ground Black Tellicherry Peppercorns, to taste
- 6 bone-in chicken thighs
- 3 tablespoons Spanish extra virgin olive oil, such as As Pontis
- 1 large white onion, diced (approximately 2 cups)
- 3 cloves garlic, finely chopped
- 1/2 pound button mushrooms, cleaned and halved
- 1 teaspoon sea salt
- 1/2 teaspoon Las Hermanas Pimentón de La Vera DOP – Picante (Hot)
- 3 teaspoons thyme, finely chopped
- 1 teaspoon freshly ground Black Tellicherry Peppercorns
- 1/2 cup Agustí Torelló Mata Dry Cava Vinegar
- 1 cup chicken stock
- 1 tablespoon honey
- 1 tablespoon cold butter
- 2–3 tablespoons parsley, chopped
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.