Ingredients

For the fries:

• 4 large Russet potatoes, scrubbed, dried and each cut into 10 wedges
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 4 tablespoons butter
• 4 cloves garlic
• A handful of flat leaf parsley, chopped
• 1 teaspoon smoked sweet paprika

For the chicken and chorizo:

• 2 tablespoons extra virgin olive oil (EVOO)
• 4 bone-in, skin-on chicken legs with thighs attached
• 3/4 pound Spanish chorizo, cut into chunks on a bias
• Salt and pepper
• 1 onion, thinly sliced
• 2 large cloves garlic, sliced
• 2 medium sweet red peppers, thinly sliced
• 1 large or 2 small red hot chili peppers, thinly sliced
• 1/3 cup dry sherry
• 2 tablespoons thyme, chopped
• Juice of 1 lemon
• 1/2 cup flat leaf parsley, coarsely chopped

Description

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