Peel onion and chop into 1/2"-1" pieces. Reserve
Peel eggplant and chop into 1/2"-1" pieces. Rinse zucchini and tomatoes and chop into 1/2"-1" pieces. Reserve each vegetable separately.
Rough chop parsley and peeled garlic. Reserve separately.
Peel and slice chorizo into 1/4" slices. Cut slices in half if desired. Reserve
Pat chicken pieces dry with a paper towel and trip off any large pieces of fat. Heat a skillet on high heat. Add 1 tbsp. olive oil and place chicken in pan skin side down. Sear for 2-3 minutes or until golden brown adjusting temperature as necessary. Turn and continue searing other side for 2-3 minutes or until golden brown. Remove from pan and reserve.
If necessary remove all but 2 tbsp of oil. Sautee chorizo until starting to brown. 3-4 minutes. Remove from pan with slotted spoon and reserve.
Turn heat down to medium-low and add onion. Sautee, stirring often, for 10 minutes or until soft and translucent. Add eggplant and sautee for 5-6 minutes. Add zucchini and sautee for 2-3 minutes. Stir in tomatoes, garlic, smoked paprika, sugar and white wine. Adjust the heat so the mixture is simmering. Simmer for 5-6 minutes or until some of the liquid has evaporated and it becomes slightly thicker.
Stir in the chorizo and roasted red peppers. Nestle the chicken pieces into the vegetables leaving the skin exposed. Lay sprigs of rosemary and thyme on top. Place into a preheated 350°F oven, uncovered, and bake for 45 minutes. 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!