Place the skillet on medium fire and brown the chicken legs on both sides for about three minutes on each side. Add the chorizo, sliced or cubed. Cook, stirring occasionally for approximately 2-3 minutes stirring occasionally. Remove the excess fat (see tips above).
Add the thoroughly washed potatoes (leave the skin on), and the sliced mushrooms and cook covered for about 5 minutes occasionally tossing these around.
Add the garlic, onion, or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
Add the chicken stock mixed with the Nduja sauce or paste, the heavy cream (creme fraiche), and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing.
Place the skillet in the oven and allow the stock to reduce for about 30-35 min.
When juices are reduced to the desired level, take them out of the oven and get ready to serve. See the serving suggestions above for more ideas.
Notes
Potatoes - If you are using chunkier potatoes parboil them for a few minutes so they cook beautifully. You may even cut them into halves or quarters if you wish.
Chicken - I keep the skin on the chicken for better aspect and moisture, but I trim all the visible excess fat.
Excess Fat- Another way of doing it is to cook the chicken and collect all the released fat by tilting the skillet to one side and absorbing all excess fat into kitchen towels, helping yourself with a tong or a wooden spoon.