Chicken with chorizo, peppers and saffron mash

• bone-in chicken thighs8 bone-in
• olive oil↗1 tbsp tbsp
• chorizo↗225g g

  sliced

• onion↗1

  sliced

• red pepper↗2

  cut in half, seeded and sliced

• garlic cloves↗2

  thinly sliced

• Rioja200ml ml
• chicken stock↗200ml ml
• bay leaf↗1
• thyme sprigs↗4

  plus 1 sprig, leaves removed, for garnish

• milk↗80ml ml
• saffron↗generous pinch of

  generous pinch

• starchy potatoes↗900g g

  cut in half

• butter↗35g g
• extra-virgin olive oil↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Trim the skin from the chicken thighs and set aside. For the mash, heat the milk with saffron in a small saucepan until just boiling, then remove from heat and let steep. Preheat the oven to 180 °C/160 °C with convection/gas 4.

2. 2

   Heat the olive oil in a shallow 30 cm pan over medium heat, sauté the chorizo for 2 minutes, then transfer it to a bowl using a slotted spoon. Sauté the onion and pepper in the pan until they begin to soften, about 10 minutes. Add the garlic, cook another 2 minutes, then pour into the bowl with the chorizo.

3. 3

   Return the pan to medium heat, leaving the residual oil, and sear the chicken thighs on both sides until golden brown. Season. If there is excess oil in the pan, discard it leaving 1 tbsp. Add the Rioja, scraping the bottom to release any browned bits, then add the stock, bay leaf and thyme.

4. 4

   Add the chorizo and vegetables. Bring to a gentle boil, then transfer to the oven uncovered. Cook for 35‑40 minutes, adding a little water if the liquid evaporates quickly.

5. 5

   Meanwhile, prepare the mash. Place the potatoes in salted cold water, bring to a boil and cook 15 minutes until tender. Drain, return to the pan and let sit 5 minutes to evaporate excess moisture. Mash the potatoes with the infused milk and butter. Stir in the olive oil and season slightly. When the chicken is done, season, sprinkle with thyme leaves and serve with the mash.