Coxas de Frango no Forno com Chouriço

Ingredients

• 8chicken thighs — bone in, skin on
• 150 gchouriço de carne — sliced
• 1 kgpotatoes — cut into wedges
• 2onions — cut into thick rings
• 1 headgarlic — cloves left whole
• 150 mldry white wine
• 2 tbspsweet paprika
• 2bay leaves
• 6 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by patting the 8 chicken thighs dry with paper towels to ensure a good sear. Season them generously with fine sea salt, black pepper, and 2 tablespoons of sweet paprika. Crush 3 cloves from the head of garlic and add them to the chicken along with 2 bay leaves. Let the chicken sit for at least an hour to absorb the flavors.
2. While the chicken is marinating, slice 150 g of chouriço de carne into thin rounds. Peel and thinly slice 2 onions. Set these aside as they will be used shortly.
3. In a large, heavy-bottomed skillet or ovenproof pan, heat 4 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Brown them until the skin is deeply golden, about 5-7 minutes, then remove the chicken and set aside.
4. In the same pan, add the sliced onions and the remaining cloves of garlic, minced. Cook them in the chicken fat over medium heat until the onions are soft and translucent, about 5 minutes. Add the sliced chouriço and cook for an additional 2 minutes until the chouriço releases its oils.
5. Return the chicken thighs to the pan, nestling them among the onions and chouriço. Pour in 150 ml of dry white wine, ensuring it deglazes the pan by scraping up any browned bits. Cover the pan with a lid or foil and reduce the heat to low. Let it cook for about 25-30 minutes, or until the chicken is tender and the sauce has thickened slightly.
6. While the chicken is cooking, peel and cut 1 kg of potatoes into wedges. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 200°C (390°F) until golden and crispy, about 30-35 minutes.
7. Once the chicken is tender, remove the lid and increase the heat to medium-high to allow the sauce to reduce and glaze the chicken. Stir occasionally and taste for seasoning, adjusting salt and pepper as needed. The sauce should cling to the chicken and have a rich, glossy appearance.
8. Serve the Coxas de Frango no Forno com Chouriço hot, accompanied by the roasted potatoes. The chicken should be juicy, with a flavorful, aromatic sauce that complements the crispy potatoes.