1 tablespoon finely chopped fresh chives

1 1/2 teaspoons finely chopped fresh parsley leaves

1/2 small lemon

1. Cut 3 ounces Spanish chorizo into 1/4-inch thick rounds (about 1 cup). Peel and dice 1 medium Yukon Gold potato. Prepare the following, placing them all in the same bowl: thinly slice 1 small yellow onion; halve the white part of 1 small leek, then thinly slice crosswise; mince 4 garlic cloves.

2. Pat 2 boneless, skinless chicken breasts dry with paper towels. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat until shimmering. Add the chicken and sear until browned, 2 to 3 minutes on each side. Transfer to a plate and cover with foil (the chicken will not be cooked through).

3. Add the remaining 1/2 tablespoon olive oil to the pan. Add the chorizo and cook, stirring often, for 2 minutes. Transfer to a small bowl.

4. Add the onion mixture, 1 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes to the pan, and cook until the vegetables are soft and translucent, about 2 minutes. Add the potatoes, 2 cups chicken broth, 1/4 cup dry white wine, 1 teaspoon granulated garlic and the remaining 1/2 teaspoon kosher salt. Bring to a boil.

5. Reduce the heat as needed to maintain a simmer, cover, and cook until the potatoes are fork tender, about 25 minutes. Meanwhile, finely chop until you have 1 tablespoon fresh chives and 1 1/2 teaspoons fresh parsley leaves.

6. Uncover, add 1/3 cup heavy cream and 1 teaspoon all-purpose flour, and stir to combine. Nestle the chicken breasts into the sauce and add any accumulated juices on the plate. Simmer until the chicken is cooked through, about 5 minutes. Stir in the chorizo and any accumulated juices in the bowl, the juice of 1/2 small lemon and the chives and parsley.

Recipe notes: Leftovers can be refrigerated in an airtight container up to four days.

(Brittany Conerly is a senior contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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