Chorizo and Smoked Paprika Chicken Cassoulet (French × Spanish)

Method

1. Preheat the oven to 190 °C. Pat the chicken thighs very dry with kitchen paper and season both sides with half the salt and the pepper. Dry skin is what makes it crisp.

   Add in this stepChicken thighs, bone-in and skin-on 2Salt to tasteBlack pepper to taste

2. Heat some of the olive oil in a 24 cm ovenproof pan over medium heat and lay the thighs in skin side down. Cook for 8 min, until the skin is deep golden and releases from the pan on its own, then turn and cook 2 minutes more. Move to a plate; the inside will finish in the oven.

   Add in this stepExtra-virgin olive oil 1¼ tbsp

   medium heat

3. Add the chorizo, cut into 1 cm pieces, to the fat in the pan and fry over medium heat for 3 min until it releases its red oil, then add the chopped onion, red pepper and garlic and cook for 6 min more until soft.

   Add in this stepSpanish cooking chorizo (cured) 80 gOnion 1Red pepper 1Garlic cloves 2

   medium heat

4. Stir in the smoked paprika for 30 seconds, then pour in the wine and let it bubble for 1 min, scraping the bottom. Add the tomatoes, beans, stock, thyme and the rest of the salt and simmer for 5 min, until slightly thickened.

   Add in this stepSmoked paprika 1 tspDry white wine 60 mlChopped tomatoes (tinned) 200 gTinned white beans, drained 240 gChicken stock 200 mlThyme sprigs 2Salt to taste

5. Sit the chicken on the beans skin side up, keeping the skin above the liquid. Toss the panko with the remaining oil and scatter it over the beans around the chicken. Bake the pan in the oven for 30 min, until the thickest part of the chicken reaches 75 °C and the juices run clear.

   Add in this stepPanko breadcrumbs 20 gExtra-virgin olive oil ¾ tbsp

   oven

6. Rest for 5 min, scatter with chopped parsley and serve from the pan.

   Add in this stepFlat-leaf parsley 6 g