Spanish- Style Chicken with Sherry and Fresh Herbs

Chef:
Irv Miller
Ingredients:
6-8 bone-in, skin-on chicken thighs
1/4 cup Spanish olive oil
1 large Vidalia onion, diced large
5 cloves garlic, chopped fine
2 cups all-purpose flour
2 tablespoons smoky paprika
2 pinches saffron
3-4 lemon wedges
4-5 sprigs fresh marjoram, oregano or fresh thyme
1 1/4pounds chorizo sausage, casings removed, chopped or crumbled
3/4 pound button mushrooms, quartered
1 cup chicken broth
1 cup dry sherry
1-2 bay leaves
Instructions:
Preheat oven to 350 degrees. In a large bowl combine flour and spices and mix well. Rinse chicken thighs, then dust with flour mixture, coating evenly. Place a large skillet over medium-high heat. Add olive oil and then place thighs skin-side down in the preheated oil. Brown for 3-4 minutes. Remove chicken from skillet and set aside. Add diced onion and garlic to the skillet. Coat evenly by stirring. Add chorizo, saffron, and chicken broth to the skillet. Place browned chicken on top of coated onions and garlic. Top chicken with fresh herbs and lemon slices. Cover with foil and bake 30 minutes. Remove foil and bake for an additional 5-10 minutes to brown.