4 tablespoons EVOO
8 bone-in, skinless chicken thighs
Kosher salt and pepper
2 tablespoons sweet paprika
1 cup flour
1/4 pound Spanish chorizo, casings removed, coarsely chopped
1 1/2 pounds baby Yukon Gold potatoes, quartered
1 onion, chopped
3 or 4 cloves garlic, thinly sliced
2 or 3 small ribs celery, sliced
1 fresh red Fresno chile, thinly sliced
1 large fresh bay leaf
2 tablespoons fresh thyme leaves, finely chopped
1/3 cup dry sherry
1 cup chicken stock
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 (15-ounce) can chunky crushed tomatoes
A couple of handfuls of fresh flat-leaf parsley, coarsely chopped
In a Dutch oven, heat 3 tablespoons EVOO (3 turns of the pan) over medium-high heat. Season the chicken liberally with salt and pepper. Combine the paprika with the flour and toss the chicken to coat, shaking off the excess. Add the chicken to the oil and cook to brown on both sides. Transfer to a plate. Add the remaining 1 tablespoon EVOO (1 turn of the pan) and the chorizo and cook to brown. Remove with a slotted spoon and set aside with the chicken. Add the potatoes to the drippings with the onion, garlic, celery, chile, bay leaf, and thyme and cook to soften, partially covered and stirring occasionally, 7 to 8 minutes. Deglaze the pan with the sherry. Stir in the stock, orange and lemon zests, and tomatoes. Slide the chorizo and chicken back into the pot and simmer to cook the chicken through, about 10 minutes.
Make-ahead: Cool and refrigerate.
Night of: Return the dish to room temp before reheating gently over medium heat. Discard the bay leaf.
Serve the chicken and potatoes topped with parsley.