Sometimes dinner just magically comes together perfectly. It doesn’t happen often enough in our busy world, so when it does, you want to repeat the experience over and over. This is just such a magical recipe.
As we were preparing for our cross-country move, I stared into an almost empty freezer, trying to figure out what to do with a package of chicken and a package of chorizo. The result, this chicken & chorizo stew, was phenomenal and the chicken was fall-off-the-bone tender. I quickly wrote down what I did and I’ve made it several times since. It’s a perfect cold weather meal and a hit with the whole family.
- 2 tbsp oil
- 3 lbs chicken thighs and drumsticks
- Salt and pepper
- 12 ounces Spanish chorizo, sliced or chopped
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 cups chicken broth
- 1 cup cream
- 1 tbsp arrowroot starch
- Preheat oven to 300F.
- In a large dutch oven, heat oil over medium heat until shimmering. Sprinkle chicken with salt and pepper. Lay in a single layer, skin-side down, until skin is golden brown (you will need to do this in batches). Remove chicken from pan.
- Add chorizo and cook until browned, then add onion and garlic and cook until soft, about 5 minutes. Add thyme, bay leaf and chicken broth. Lay the chicken on top, skin-side up. Bring to a boil.
- Transfer the pot to the preheated oven and let cook 2 hours, until chicken is tender. Remove bay leaf.
- In a small bowl, whisk together cream and arrowroot starch. Whisk into stew until combined. Season with additional salt and pepper to taste.