Instructions

1. 1

   Sear chicken thighs

   • Pat chicken thighs dry with paper towels. Season both sides with a few pinches of salt.
   • Place chicken, skin side down, in Brava Chef’s Pan and slide, uncovered, into top shelf.
   • Press green button to begin cooking.
   • Note: You will add additional ingredients after 12 minutes.
   • While food cooks, in large mixing bowl toss together red bell peppers, leeks, garlic, corn, thyme, sausage, 2 tablespoons cooking oil, 2 tablespoons smoked paprika and a pinch of salt and pepper.
   • In medium mixing bowl stir together 1 tablespoon cooking oil and remaining smoked paprika.

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2. 2

   Cook chicken & vegetables

   • Once Brava notifies you, carefully remove Chef’s Pan. Transfer chicken to bowl with paprika and oil; toss well.
   • In Chef’s Pan stir together vegetable mixture, chicken stock and a pinch of salt. Top vegetables with chicken, skin side up, and slide into top shelf.
   • Press green button to begin cooking.
   • Note: You will cover Chef's Pan after 2 minutes and 30 seconds.
   • Once Brava notifies you, carefully remove Chef's Pan and cover with lid.
   • Slide covered Chef's Pan into top shelf. Press green button to continue cooking.

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3. 3

   Serve

   • When your food is done, transfer chicken, sausages and vegetables to serving platter.
   • Spoon sauce on top of chicken and serve.

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