Ingredients:

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)

• 2 tablespoons olive oil

• 4 ounces Spanish chorizo, sliced into coins

• 1 small red onion, thinly sliced

• 4 garlic cloves, minced

• 1 cup cherry tomatoes, halved

• 1/2 cup pitted green olives (such as Manzanilla or Gordal)

• 1/4 cup dry white wine (or chicken broth)

• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water for 5 minutes

• 1 teaspoon smoked paprika

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional)

Instructions:

1. Preheat the Platinum skillet over medium heat. Test with a few drops of water—when they bead and glide, the skillet is ready.

2. Place chicken thighs skin-side down in the dry skillet. Sear until golden brown, about 5–6 minutes per side. Remove and set aside.

3. Add olive oil to the skillet, then sauté the chorizo for 2–3 minutes until it releases its oils and starts to crisp.

4. Add the sliced onion and garlic. Cook until softened and fragrant, about 2 minutes.

5. Stir in the cherry tomatoes, green olives, smoked paprika, and the saffron water. Simmer for 1–2 minutes to blend the flavors.

6. Deglaze the skillet with white wine or chicken broth, scraping up any browned bits.

7. Return the seared chicken to the skillet, nestling it into the sauce. Cover with the Platinum lid, reduce heat to low, and simmer for 20–25 minutes, or until the chicken is cooked through and tender.

8. Remove from heat and let rest, covered, for 5 minutes to allow the flavors to develop fully.