-By May 2010 Member Spotlight  – Dan Lewark CEC, AAC, CCA

Yield: Serves Four


  • 1 ea 3 ½ lb chicken, cut into 8 pieces
  • Kosher salt and fresh ground black pepper
  • 1 cup sherry wine or a fruity white wine
  • 8 ea garlic cloves, thin sliced
  • 1 ea sprig fresh thyme
  • 2 t red pepper powder
  • 1 t crushed red pepper flakes
  • 1 ea lemon, zest and juice
  • 1 ½ oz olive oil
  • 2 ea chorizo sausage
  • 1 ea onion, cut into large dice
  • 2 ea red bell peppers cut into large dice
  • 2 ea tomatoes cut into large dice
  • 1 cup chicken stock


  1. The night before -Combine wine, garlic, thyme, red pepper powder, red pepper flakes, lemon juice and zest.
  2. Remove the chicken from the marinade reserving the marinade.
  3. Let drain and pat dry with paper towels.
  4. Heat olive oil in your braising pan and sear to a beautiful golden brown. Set aside.
  5. In the same pan sear the chicken pieces on both sides also to a golden brown and set aside.
  6. Add the onions and peppers and sauté until soft.
  7. Add the reserved marinade and over high heat and reduce the liquid by half.
  8. Add the chicken, chorizo, tomatoes and chicken stock.
  9. Bring to a simmer, cover with parchment and lid.
  10. Place into a 325 degree oven for approximately 1 hour.
  11. Put some brown rice in the rice cooker and now you can go out and mow the lawn and wash the car .Me I am going to ride my Harley. When you come back in the house will smell great!!!!
  12. Grab a good loaf of French bread and a small salad and your there.