You can start the meal with a fresh Green Salad with Olives, Manchego & Romesco Sauce. But the star of the dinner will be the main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—ingredients that are quintessentially Spanish. This dish is so easy to prepare. Begin with searing the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly as they are braised in chicken broth.
2 Tablespoons olive oil
8 bone-in skin-on chicken thighs, trimmed of excess fat and skin
Kosher salt, to taste
Freshly ground black pepper, to taste
6 cloves garlic, smashed
2 teaspoons fresh thyme leaves
1 cup chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips
1 medium russet potato, peeled and cut into 3/4-inch dice
1 Tablespoon sherry vinegar
Crusty French bread, for serving
Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with salt and pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.
Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.
Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the a rustic crust of bread or a baguette for soaking up the broth.