Ever since we received our shipment of Las Hermanas Pimentón de La Vera DOP, we've been dreaming about Spain and its famous escabeche (vinegary dishes). This recipe features the Picante (Hot) Pimentón (for the mild-mannered, feel free to use the Sweet) and Agusti Torelló Cava vinegar, a dash of honey, and bone-in chicken thighs to garner extra flavor (plus they’re harder to overcook). Try this slightly sweet, spicy, smoky chicken-and-mushroom dish and see where the flavors take you . . .
In a medium bowl, mix together first 5 ingredients. Rub mixture onto chicken thighs and refrigerate overnight.
Heat oil in a pan big enough to take the chicken and the mushrooms. Add chicken thighs skin side down. Cook on medium high, without moving until skin is dark golden and starting to crisp. Turn thighs over and allow to cook another 5–7 minutes. Remove thighs from pan, set aside and drain all but approximately 1/2 cup of oil from the pan.
Reduce heat, add onions and garlic. Sauté until softened and starting to caramelize, 5–7 minutes.
Add mushrooms, salt, pimentón, thyme, and black pepper. Sauté on medium heat for approximately 10 minutes.
Deglaze the pan with vinegar. Add chicken stock, honey, and return the chicken thighs along with any collected juices to the pan. Bring to a boil, reduce heat and simmer for 10 minutes. Check that the chicken is tender and cooked through.
Remove chicken and set aside. Cut the butter into several pieces and add to the mushrooms. With a spatula, gently incorporate the butter into the sauce until emulsified. Add chicken thighs back in. Add salt and pepper to taste, garnish with parsley.