Pre-heat oven to 180°C. Season the chicken thighs with salt, pepper and the thyme.
Heat a good quality (preferably oven-proof) pot on the stove. Add the olive oil and butter and brown the chicken for about 3 minutes on each side. Remove and set aside.
Add the onions to the pan and saute' for about 3 minutes, stirring often, then add the garlic and chilli and fry for a further 2 minutes.
Add in the chorizo, cook for about 3-5 minutes.
Remove the pot from the stove. Add the chicken back in on top of the onion and chorizo, and pour in the cider. Put the lid on the pot and place in the oven for 40 minutes.
Switch on the oven’s grill setting. Remove the pot lid and grill for about 5-10 minutes to crisp the chicken skin.
Sprinkle with fresh parsley and serve.
Reprinted with permission of Sarah Graham
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