This is another recipe from the Rachael Ray 365 book. Oh how this book saves dinner for us over and over. They are quick, they are easy, and they are almost always delicious. (We tried a pumpkin/sausage thing and it was horrible.)
We eat a LOT of chicken and I am always looking for something different to do with it. This will be one of my go to chicken dinners because it is easy to keep the ingredients on hand. Plus my husband kept saying how good it was when he was eating it, that makes it an A+.
2 tablespoons extra virgin olive oil
8 boneless, skinless chicken thighs
Salt & pepper
1 lb chorizo, casing removed and sliced
1 small onion, thinly sliced
5 garlic cloves
1 tablespoon fresh thyme leaves
4 cups chicken stock or broth
5-6 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
1 6oz jar roasted red peppers
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Crusty bread
Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt & pepper. Add the chicken in the skillet and brown on both sides for 3 minutes. Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the chorizo, onions, garlic, thyme, salt & pepper. Cook, stirring frequently, for 2 minutes.
Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminium foil and simmer for 10 minutes.
Remove the lid and continue to cook for another 5 minutes. Add the roasted red peppers, peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just head the peas through. Serve with crusty bread. Really. Don't forget the bread.
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