Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.