1 tablespoon olive oil
6 large free-range chicken thighs, with bones and skin
7 oz. cooking chorizo, cut into ½- to ¾-inch chunks
- Seattle’s vanishing black community
- Designed in Seattle, this $1 cup could save millions of babies
- Infections are the culprit in Alzheimer’s disease, Harvard study suggests
- Bellevue School District seeks to fire football coach Goncharoff over scandal
- 1,000 fraternity, sorority members trash Lake Shasta campsite
Most Read Stories
1 onion, cut into thin wedges
2 medium leeks, chopped into ¾- to 1¼-inch pieces
1 teaspoon Spanish smoked paprika (unsmoked is fine, too)
A pinch of saffron threads
2 whole heads of garlic, cut in half horizontally and left unpeeled
4 sprigs of thyme
½ cup sweet white wine
1 cup hot chicken stock
2 (15-oz.) cans organic lima beans, drained and rinsed
Sea salt and freshly ground black pepper
1. In a large casserole dish, heat the olive oil until smoking hot. Cook the chicken legs on both sides until they are crisp and golden, then transfer to a waiting plate. Keep the heat on high and add the chorizo chunks to the pot. Fry for a minute on each side and remove from the casserole with a slotted spoon so as to leave their oil behind.
2. Add the onion, leeks, and smoked paprika and sauté in the chorizo oil. Reduce the heat, cover, and soften the vegetables, three to four minutes, but check they don’t catch on the bottom of the pot.
3. Add the saffron, garlic halves, thyme, wine, and chicken stock to the pot along with the chicken and chorizo. Season well, cover, and simmer over medium heat for 30 minutes.
4. Stir in the lima beans and cook for another 10 minutes before serving with a baked potato or two.
Adapted by Austin Statesman from “Take One Pot: Super Simple Recipes Cooked in One Pot, Full Stop,” by Georgina Fuggle (Kyle Books, $22.95)