Spanish Chicken Stew

Braised chicken has become one of my favorite things to cook and eat in recent years. It's pretty hard to mess up, and produces great results for a low cost and mostly inactive cooking time. Recent examples have included a Chinese and a French version, as well as one that sprang from entirely my own brain. I planned out this chicken stew to emulate a Spanish flavor profile, using paprika, chorizo, and sherry vinegar. I don't know if this is something that would actually be made in Spain, but it turned out well. The paprika and chorizo give it a hint of heat and the vinegar lends a subtle, tangy acidity. 

The chicken is the central ingredient here, and I used three leg quarters, which I split apart into legs and thighs for more even cooking. A sharp knife should go easily through the tendon. Leg quarters are one of my top three cuts for braising, along with pork shoulder and beef chuck. They are very economical. Locally, we can get a 10 pound bag for just a few dollars. These particular quarters were quite roughly butchered (probably a reason for the low price), each with a piece of the backbone still attached. I put in the time to take the backbones off, which I froze to be made into stock later. In these crazy times, I found this simple task quite mentally therapeutic. Taking off the backbones also improves the presentation of the thighs.

The chorizo used here is the Spanish variety, which is a firm, cured sausage flavored with paprika. It can be eaten as-is, or as an accent ingredient as I've done here. This differs from Mexican-style chorizo, which is a fresh sausage that is great in tacos or quesadillas, but not appropriate here. I also continue to experiment with potato starch as a thickener, which has been working quite well. It's definitely become a staple in my kitchen for both thickening and breading. I went with roasted potatoes to accompany the stew, but you could definitely use mashed potatoes, rice, or noodles.

Ingredients

• 6 pieces chicken thighs and legs (about 2 lb.)
• 2 yellow onions, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 6 cloves garlic, smashed and chopped
• 1 Tbs. Spanish paprika
• 1/2 lb. Spanish-style chorizo
• 1/2 cup white wine
• 1 14.5 oz. can peeled tomatoes
• 2 cups chicken stock
• 2 Tbs. sherry vinegar
• 2 bay leaves
• 1 1/2 Tbs. potato starch
• Fresh parsley leaves
• Salt and pepper
• Olive oil

Instructions

Before starting, dice all the vegetables and cut the chorizo into 1/4 inch coins. Heat a little olive oil in a large sauté pan or dutch oven over medium-high heat. Season chicken with salt and pepper and place in pan, skin-side down. When the skin is browned and pulls away from the pan, turn over, and brown the other side. Set the chicken aside.

Add the diced onions, carrots, celery, and bell pepper and season with salt. Sauté a few minutes, then add garlic and paprika. Continue cooking a few more minutes. Add chorizo, mix together, and deglaze with wine. 

Empty the tomatoes into a bowl and break them up with hands. Add to the pan with all the juice. Return the chicken to the pan. Top up with chicken stock, about 2 cups. Add vinegar and bay leaves and stir. Bring the stew to a boil, cover, and reduce heat to low. Cook about 1 hour. 

Remove the chicken to a plate. Turn heat to high. Mix potato starch with a little water in a dish, then add to stew. Stir as the stew reduces for a few minutes. Taste and adjust seasoning as needed. Return the chicken to the pan. Serve each portion with a garnish of chopped parsley.