Chicken Cacciatore (Adapted from Gourmet, January 2006)
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
2 chorizo sausages, cut into chunks
1 3/4 teaspoons table salt
3/4 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ½ cups chopped mushrooms
4 garlic cloves, chopped
2 sprigs thyme
1/2 cup dry red wine
1 (28-oz) can whole tomatoes in juice
1 can tomato paste
Herb and sun dried tomato pasta
Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken and chorizo in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.
Reduce heat to moderate and add onion, mushrooms, thyme and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and paste and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce.
Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.