Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels. Sprinkle all over with 1 teaspoon paprika and 1½ teaspoons salt.

Step 2

Cook chorizo, garlic, and oil in 12-inch nonstick skillet over medium heat until oil is bright red and garlic is just beginningto brown, about 6 minutes. (If pan begins to smoke, reduce heat.) Using slotted spoon, transfer chorizo and garlic to bowl; set aside.

Step 3

Add chicken to skillet skin side down; increase heat to medium-high; and cook until fat is rendered and chicken skin is well browned, 6 to 8 minutes. Flip chicken and continue to cook on second side until browned, about 3 minutes. Transfer chicken to large plate; set aside.

Step 4

Pour off all but 2 tablespoons fat from skillet. Heat fat over medium-high heat until shimmering. Add potatoes, onion, bell pepper, and remaining ½ teaspoon salt and cook, stirring occasionally, until onion is just softened, about 5 minutes. Stir in flour and cook for 1 minute. Stir in 1 cup sherry, broth, pepper flakes, remaining 2 teaspoons paprika, and chorizo mixture and bring to boil.

Step 5

Nestle chicken into skillet, skin side up, along with any accumulated juices. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 20 to 25 minutes.

Step 6

Transfer chicken to serving platter. Place skillet over medium-high heat (skillet handle will be hot). Stir in cream and cook until sauce is slightly thickened, 3 to 5 minutes. Off heat, stir in remaining 1 tablespoon sherry. Season with salt and red pepper flakes to taste. Serve chicken and vegetables, sprinkled with thyme.