Poulet espagnol au four

Ingrédients

• 2 cups pimiento-stuffed olives (divided)
• 1 tablespoon olive oil
• 5 ounces Spanish chorizo (thinly sliced)
• 2 red bell peppers (thinly slices)
• 1 medium Spanish onion (sliced)
• 4 cloves garlic (smashed)
• 1 sprig rosemary
• 2 cups torn kale leaves (packed)
• 8 bone-in chicken thighs
• 1 tablespoon Spanish paprika
• 1 teaspoon EACH: salt and pepper

Préparation

1. 1

   Preheat oven: Preheat the oven to 425 degrees Fahrenheit. Coarsely chop 1 ½ cups of the olives.

2. 2

   Saute: Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the chorizo, red pepper, and onion and cook until the veggies soften, about 5 minutes.

3. 3

   Add the chopped olives, garlic, and rosemary and cook for 1 minute. Stir in the kale and let it wilt.

4. 4

   Add chicken: Add the chicken thighs to the skillet, nestling them between the veggies. Sprinkle the top of the chicken with the Spanish paprika, salt, and pepper.

5. 5

   Bake: Put the skillet into your oven, uncovered, and cook for 40 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

6. 6

   Serve: Sprinkle the remaining ½ cup of olives around the skillet and serve right away.