I came across the base of this recipe at bigoven.com and thought it looked like something we would like – with a few, small changes here and there. The original recipe was lacking in seasonings, to my mind; and I thought it needed a touch of sherry – in the form of my Sherry Peppers Sauce.
I was correct, on all counts. We both loved it, the seasoning adjustments were spot on.
This dish will definitely be showiing up at some gathering or other, soon!
INGREDIENTS
Chicken:
•2 tbsp olive oil
•4 chicken thighs
•1 tsp sea salt
•1 tsp black pepper
•1 tsp Aleppo pepper
•2 tsp oregano
•1/4 tsp French Four and More Seasoning
•Zest of 1 orange
•Fresh parsley, chopped
Veggies:
•Olive oil
•Fingerling potatoes, quartered
•1 sweet onion, chopped
•1 (8 oz) jar roasted red & yellow peppers
•1 tsp sea salt
•1 tsp black pepper
•1 tsp Aleppo pepper
•2 tsp oregano
•1/4 tsp French Four and More Seasoning
•1/2 tsp Caribbean Calypso Seasoning*
•1 tbsp Sherry Peppers Sauce
Chorizo:
•1 lb Chorizo, sliced
•2 tbsp Sherry Peppers Sauce
Aioli:
•1 egg
•1 tbsp lemon juice
•1 or 2 cloves garlic, crushed
•1/2 tsp dry mustard
•1/4 tsp salt
•1/4 tsp pepper
•1 tsp sugar
•1/2 cup vegetable oil
*Or, use more fresh citrus zest.
Don’t let the long list of ingredients scare you off, this is actually a wicked simple recipe to toss together. If you’re feeding more folk than I usually do, add more chicken thighs and distribute all the goodies between two baking pans, swapping the 
pans between top and bottom racks half way through when you add the sausage, but I am getting ahead of myself.
First, let’s make some aioli, which is a garlic mayonnaise.
Add the egg yolk, garlic, lemon juice, dry mustard, salt, pepper, and sugar to the bowl of a mini food processor or blender.
Give it a pulse or three to chop the garlic and whip the egg a bit then, with the blender or processor running, slowly drizzle the oil in through the top until it has been absorbed into the egg mixture and emulsified.
Note: I love my mini Cuisinart for this, it has a ‘drizzle reservoir’ built into the lid which makes this just about failure proof.
And, just like that, you have a lovely batch of aioli, which goes well with this recipe, of course, but is also pretty darned fantastic for whatever you would normally need plain old mayonnaise for. Good thing it’s such a snap to toss together!
Transfer the aioli to a covered jar and stash it in the fridge until needed.
Aioli taken care of, you’re about 90 minutes from have dinner on the table.
Heat your oven to 425º and line a rimmed baking pan(s) with foil.
Combine the chicken seasonings in a large bowl, then toss the chicken thighs to coat.
Warm the olive oil in a large pan over high heat, then add the chicken and cook just until the skin is browned and crisped.
Transfer to the prepared baking pan.
Drain and chop the roasted peppers, then toss with the prepared potatoes and onion in their seasonings and arrange around the chicken in the baking pan(s).
Pop into the oven for 30 minutes.
Slice the chorizo and toss with the Sherry Peppers Sauce (or sherry) then add to the chicken and veggies in the baking pan(s).
Note: this is the point where, if you are making a larger batch, you’re gonna want to swap the baking pans from top rack to bottom and vice versa.
Pop back into the oven for another 30 minutes, then remove, transfer to a large platter or shallow bowl, sprinkle with the chopped fresh parsley, and serve.
Don’t forget the aioli.
Nice dinner!
Not really too, too fussy to put together, and a pretty terrific combination of flavors.
Simple enough for a weeknight dinner, but rusticly fancy enough for company, mebbe with a decent sparkling wine or rosé on the side. Or mebbe with a bit of sparkling wine poured over a glass or three of orangello.
Yeh. I like that.