Last night we found another good application for the amazing chorizo we used on Christmas Eve (no, not the same package; we bought more); this recipe comes from Daniel Boulud:
Basque Chicken and Chorizo Saute
4 oz dry chorizo, sliced ¼ inch thick [Next time I will use more, maybe 5–6 oz., and will probably halve the slices. If you get good chorizo, you need just a bit in each mouthful.]
2 Tbsp olive oil
6 whole chicken legs, split (3 ½ pounds total) [We used 3 or 4 thighs and 1 split breast.]
2 medium red bell peppers, cut into ½ inch wide strips
2 medium red onions, thinly sliced
6 large garlic cloves, thinly sliced
2 large thyme sprigs
1 cup cherry tomatoes, halved
¾ cup dry Sherry
2 tsp sweet paprika
¾ tsp crushed red pepper
1 9-oz package frozen artichoke hearts, thawed and pressed dry [We used unfrozen, packed in a plastic container, which was all that was available at Whole Foods.] [Update 2/23/06: We continue to make this recipe often, but now we always use frozen peas (no need to thaw) instead of the artichokes.]
2 Tbsp shredded basil
1. Heat a large, deep skillet. Add the chorizo and cook over moderate heat, stirring, until golden and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate.
2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes. Add the chicken to the chorizo.
3. Add the peppers, onions, garlic, and thyme to the skillet and cook over moderate heat until barely softened, 5 minutes. Add the cherry tomatoes, sherry, paprika, and crushed red pepper and cook for 1 minute, scraping up any browned bits in the pan.
4. Return the chicken and chorizo to the skillet. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 25 minutes. Add the artichokes, tucking them in between the chicken pieces. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon the sauce over the chicken. Serve with crusty bread.