Chicken and Chorizo Skillet Supper with Thick-Cut Oven Fries in Garlic and Paprika Butter

Click here for the exact and full recipe in which I halved

To start this recipe, I cut 2 large baking potatoes into wedges.  Next, I put them on a cookie sheet and seasoned them with fresh ground salt and pepper and coated them with Extra Virgin Olive Oil (EVOO).  I put them into a 425° oven for 45 minutes and flipped them when they where halfway done.

While they were baking, I heated my cast iron skillet on med-high heat and added 1 TBS of EVOO.  Next, I salt and peppered 2 chicken thighs and browned on both sides in the skillet.

This recipe called for chorizo.  Chorizo is a Spanish sausage that is made with pork and seasoned with paprika, salt, and a few other seasonings.  Apparently, it is rare around here because I couldn't find it at Publix or Winn-Dixie.  So I used our favorite instead: Hillshire Farms Smoked Sausage.  Once the chicken was browned on both sides, I took it our of the skillet and set it aside.  Next, I sliced the sausage at an angle and added them to the skillet to brown.

Once they were browned (Ok, maybe a little burnt), I set them aside with the chicken.  I thinly sliced an onion, garlic clove, red bell pepper, and a red hot pepper and added them to the skillet.  Next, I added salt, pepper, thyme, and doused the pan with white wine.  The recipe calls for sherry, which I did not have.  I had some white wine left over from another recipe, so I just used that.

Once the vegetables were starting to get tender, I added the meat back to the skillet and put it in the oven for 15 minutes so the chicken could finish cooking.

Meanwhile, I heated 2 TBS of butter to a skillet and melted over medium heat.  To the butter, I added 2 cloves of minced garlic and let the flavors infuse for a minute or so.  Then, I added the potato wedges, butter mixture, parsley, and 1/2 tsp of paprika to a bowl and tossed them around until the potatoes were coated.

Lastly, I plated the potatoes with the chicken and sausage and covered it with chopped parsley and the peppers and onion mixture.

Darren and I both liked it.  This got an A from both of us even though the chicken was a little bland. I could eat potato wedges like that all the time.  However, I probably shouldn't :-)