Here's a great recipe from Ramona's Cuisine.
Ingredients:
4 chicken legs cleaned and trimmed of excess fat
7 T heavy cream
1 lb small potatoes
7 oz mushrooms, sliced
2 links chorizo, diced into small cubes
3/4 cup chicken broth
2-3 tablespoon 'nduja mixed into the chicken stock
1 onion, roughly chopped
2-3 garlic cloves, minced
1/2 t dried thyme or 3 -4 sprigs fresh
½ tsp salt
⅓ tsp freshly ground black pepper
Pre-heat the oven to 375°.
Place a skillet on medium heat and brown the chicken legs, about three minutes on each side.
Add the chorizo, and cook, stirring occasionally for approximately 2-3 minutes.
Pour any excess fat from the pan, or dab with a towel to remove.
Add the onion and cook until it starts to soften.
Add the garlic and potatoes and cook, covered, for about 5 minutes, with the occasional stir.
Add the mushrooms, stir, and cook for another few minutes.
Pour in the chicken broth mixed with the 'nduja, the heavy cream and thyme, and stir up any good sticky bits from the bottom of the pan.
Season with salt and pepper to taste.
Place the skillet in the oven and allow the stock to reduce for about 30-35 min.
Serve with some fresh crusty bread to sop up the delicious juices.
