2 T. EVOO
8 boneless, skinless chicken thighs
salt
fresh ground black pepper
1 small yellow onion, thinly sliced
5 garlic cloves, chopped
1/3 lb. chorizo, casings removed, thinly sliced
1 T. fresh thyme leaves, chopped
1 C. dry white wine
3 C. chicken stock or broth
3 medium to small red bliss potatoes, cut in half then thinly sliced
1 C. frozen peas
1 lemon, zest and juice
1 (8 oz) jar roasted red peppers, drained or 1 large freshly roasted red pepper, chopped
1/4 C. fresh flat-leaf parsley, chopped
Prepare a large skillet over medium-high heat and add EVOO. Season the chicken thighs liberally with salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes. Scoot the browned thighs to the edges of the pan. Add the onions, garlic, chorizo, thyme, salt and pepper. Cook, stirring frequently, for 2 minutes.
Add the wine and chicken stock, turn up the heat to high and bring the mixture to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid and simmer for 10 minutes.
Remove the lid and continue to cook for another 5 minutes. Add the peas, roasted red peppers, lemon juice, lemon zest and parsley, and cook for 1 minute more to just heat the peas through.