Chicken Chilindrón
Poultry, Spanish
Ingredients
4 12-ounce bone-in, skin-on chicken breasts, trimmed, patted dry and halved crosswise
kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil, plus more to serve
1 large red onion, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 large thyme sprig
1 medium red bell pepper, stemmed, seeded and cut into ½-inch strips
1 pound ripe tomatoes, cored and cut into 1½- to 2-inch chunks
½ cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon smoked sweet paprika
Directions
Season the chicken on all sides with salt and pepper.
In a large Dutch oven over medium-high, heat the oil until barely smoking. Place the chicken skin down in the pot and cook without disturbing until well browned, about 7 minutes. Transfer skin up to a plate.
To the fat remaining in the pot, add the onion and ½ teaspoon salt. Stir, then cover and cook until the onion is slightly softened, about 3 minutes, stirring once or twice.
Add the garlic and thyme, then cook, stirring, until fragrant, about 30 seconds.
Stir in the bell pepper, tomatoes and wine; bring to a simmer.
Nestle the chicken skin up in the vegetables, then cover the pot and reduce to medium-low.
Cook at a simmer until the thickest part of each breast reaches 160°F, 20 to 30 minutes. As they are done, transfer them to a serving dish (thinner pieces will be done ahead of thicker ones) and tent with foil to keep warm.
Once all the chicken has been removed from the pot, increase to medium-high. Cook the vegetables and braising liquid, stirring occasionally, until the liquid thickens slightly, about 10 minutes.
Stir in the parsley and paprika, then taste and season with salt and pepper.
Remove and discard the thyme.
Spoon the vegetables and sauce over the chicken and drizzle with oil.