How to make it

  • Rub chicken legs all over with paprika and season with salt and pepper. Heat oil in 6qt. Dutch oven over med-high heat;brown chicken all over,then remove to plate. To the fat in skillet,add chorizo,onion and garlic cloves;saute 4 min or till onion is translucent..
  • Pour in sherry or wine and scrape bottom of pot with wooden spoon. Add diced tomatoes,bay leaves,olives,thyme and cherry tomatoes.
  • Return the chicken to the pot and bring to a boil;reduce heat to low,cover and braise 50 to 60 mins,spooning sauce over chicken a few times,until chicken is fork tender.

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