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Farm to Table Easy Chicken Chilindron


4-5 skinless boneless chicken thighs
4 Tbsp. good olive oil
3 tsp. of sweet or smoked paprika
3 cloves of rough chopped garlic
3 tsp. salt (half to season the chicken, half for the sauce) or to taste
2 tsp. fresh ground pepper
1 large red pepper cleaned, seeds removed and cut into thin strips
1 cup of farm fresh cherry tomatoes (a mixture of yellow and red is fine)
½ cup of Sherry wine for deglazing the pan
½ cup of chicken stock, or good white Spanish wine
¼ cup of prosciutto cut into small pieces (chorizo is fine too)
1 handful parsley, chopped for garnish


Season the chicken thighs with paprika, pepper, and about half the salt. Be sure to cover both sides. In a large saucepan, heat 1½Tbsp. of the olive oil, then place the chicken thighs down to sear. Without moving the pan, leave the chicken to brown on each side around 2 minutes per side. Once the thighs are seared and browned on all sides, remove the thighs and place on a plate while you make the sauce. In the same pan, add a bit more oil and cook the prosciutto until nice and crispy. Then deglaze the pan with the Sherry wine picking up all the caramelized pieces stuck to the pan. When that is done, add the cherry tomatoes, garlic, and red peppers, white wine or stock, and place the thighs back into the pan as well as another drizzle of oil. Cover the pan and cook on low for 40 minutes. Remove cover and reduce the sauce on medium-high heat until the sauce is reduced to a thick creamy texture. Garnish with parsley and serve with rice or boiled potatoes.

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