Preheat oven to 350 degrees F.
Pat chicken pieces dry with a paper towel and trim off any large pieces of skin or fat. Season with salt and pepper.
Add 1 tbsp. olive oil to a medium-hot skillet and place chicken in pan skin side down. Sear for 3 to 5 minutes or until golden brown, adjusting temperature as necessary. Turn and continue searing other side for 2 to 3 minutes or until golden brown. Remove from pan and reserve.
Remove all but 2 tablespoon of oil. Add onions and cook, stirring for 3 minutes or until starting to soften slightly. Push onions to the outside of the pan and add chorizo to the center. Cook chorizo for 2 to 3 minutes or until starting to brown. Mix everything together.
1 large white onion, diced, 150 g chorizo, peeled and sliced or cubed
Add zucchini and sauté for 2-3 minutes. Stir in garlic, paprika, and sugar and cook for one minute.
2 medium or 3 small zucchini, diced, 4 cloves garlic, minced, 1 teaspoon Spanish smoked paprika, sweet, 1 teaspoon granulated sugar
Stir in tomatoes, roasted peppers, and white wine. Simmer for 7 to 10 minutes or until some of the liquid has evaporated and it becomes slightly thicker.
3 large red bell peppers, 4 large vine ripened tomatoes (750g), diced, ½ cup dry white wine or chicken stock
Nestle the chicken pieces into the vegetables leaving the skin exposed. Place into a preheated 350°F oven, uncovered, and bake for 30 to 40 minutes or until chicken has an internal temperature of 165 degrees F taken the thickest part of the thigh with a meat thermometer.
Remove from oven and let rest for at least 10 minutes before serving. Sprinkle with chopped parsley and enjoy! Serve with crusty bread, potatoes or rice...and a glass of red wine of course!