Spanish Chicken Thigh Bowl

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.