The Easy One Pot Mediterranean Chicken Dinner I Cook on Repeat

Ingredients

• 8 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
• 2 teaspoons (8 g) Diamond Crystal kosher salt, divided
• 1 1/2 teaspoons smoked paprika, divided
• 1 yellow or white onion, halved and thinly sliced
• 1 large fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core
• 4 ounces (113 g) cured Spanish chorizo, cut into 1/4-inch pieces
• 1 red, yellow, or orange bell pepper (about 4 ounces; 113 g), stemmed, seeded, and cut into 1/2-inch pieces
• 4 cloves garlic, thinly sliced
• 2 teaspoons minced fresh thyme
• 2 tablespoons (16 g) all-purpose flour
• 3/4 cup (180 ml) dry sherry, divided
• 1 cup (240 ml) chicken broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 3 tablespoons (42 g) unsalted butter, cut into 3 pieces
• 2 tablespoons minced fresh parsley for serving, optional

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