I miss being here, and the folks that inhabit this community, but as I've said before, I just have nothing to contribute and I get discouraged seeing all these wonderful possibilities that I have no reason to prepare.
However, this is something I've been making and loving, as have my guests, even as a frozen leftover. The first time I made it, I made huge alterations to it to spike it up. The changes worked and I have added more. Here is my version. (I sure hope someone else has not posted this, but if it is already here, perhaps that justifies my love of it)
Red Wine-Braised Chicken with Chorizo & Chickpeas
4 servings 45 minutes
Recipe adjusted to increase flavour
½ cup golden raisins
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper, plus more (Not necessary)
4 bone-in, skin-on chicken thighs trimmed, (or no more than 6)
1 teaspoon olive oil
2 fresh Spanish chorizo, sliced 1/4" thick
½ (15.5-ounce) can chickpeas, drained and rinsed well
1 ½ teaspoon finely-grated orange zest +
3/4 small onion, thinly sliced
1/3 cup dry red wine
1/4 cup low-sodium chicken broth
1 teaspoon Sherry vinegar
1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided, or cilantro
Place raisins in a small bowl; cover with hot water. Set aside.
Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture. Refrigerate for up to 8 hours if time allows.
Heat oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until somewhat crisp, 5–8 minutes.
Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12–14 minutes. Drain off most of the fat. Transfer to a plate skin side up. Add onion to pan and cook at medium-low, stirring occasionally, until just tender, about 6 minutes.
Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 8 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, covered, about 5 minutes, sufficient to cook chick peas. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
My Notes:
∙ I have used an entire can of chickpeas successfully
∙ Don’t skimp on the orange zest
∙ Original recipe does not marinate the chicken ahead, but it is preferable
∙ Original recipe asks for dry chorizo, but fresh is much better. Not too crisp
∙ a wonderful wine with this is... Or with anything else because it is outstanding
∙ http://www.winealign.com/wines/25687-Monasterio-De-Las-Vinas-Reserva-2006
http://www.epicurious.com/recipes/food/views/red-wine-braised-chicken-with-chorizo-and-chickpeas
However, this is something I've been making and loving, as have my guests, even as a frozen leftover. The first time I made it, I made huge alterations to it to spike it up. The changes worked and I have added more. Here is my version. (I sure hope someone else has not posted this, but if it is already here, perhaps that justifies my love of it)
Red Wine-Braised Chicken with Chorizo & Chickpeas
4 servings 45 minutes
Recipe adjusted to increase flavour
½ cup golden raisins
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper, plus more (Not necessary)
4 bone-in, skin-on chicken thighs trimmed, (or no more than 6)
1 teaspoon olive oil
2 fresh Spanish chorizo, sliced 1/4" thick
½ (15.5-ounce) can chickpeas, drained and rinsed well
1 ½ teaspoon finely-grated orange zest +
3/4 small onion, thinly sliced
1/3 cup dry red wine
1/4 cup low-sodium chicken broth
1 teaspoon Sherry vinegar
1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided, or cilantro
Place raisins in a small bowl; cover with hot water. Set aside.
Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture. Refrigerate for up to 8 hours if time allows.
Heat oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until somewhat crisp, 5–8 minutes.
Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12–14 minutes. Drain off most of the fat. Transfer to a plate skin side up. Add onion to pan and cook at medium-low, stirring occasionally, until just tender, about 6 minutes.
Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 8 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, covered, about 5 minutes, sufficient to cook chick peas. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
My Notes:
∙ I have used an entire can of chickpeas successfully
∙ Don’t skimp on the orange zest
∙ Original recipe does not marinate the chicken ahead, but it is preferable
∙ Original recipe asks for dry chorizo, but fresh is much better. Not too crisp
∙ a wonderful wine with this is... Or with anything else because it is outstanding
∙ http://www.winealign.com/wines/25687-Monasterio-De-Las-Vinas-Reserva-2006
http://www.epicurious.com/recipes/food/views/red-wine-braised-chicken-with-chorizo-and-chickpeas