Basque Chicken And Chorizo Sauté

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4 ounces dry chorizo, sliced 1/4 inch thick

2 tablespoons extra-virgin olive oil

6 whole chicken legs, split (3 1/2 pounds)

Salt and freshly ground pepper

2 medium red bell peppers, cut into 1/2-inch-thick strips

2 medium red onions, thinly sliced

6 large garlic cloves, thinly sliced

2 large thyme sprigs

1 cup cherry tomatoes, halved

3/4 cup dry sherry

2 teaspoons sweet paprika

3/4 teaspoon crushed red pepper

One 9-ounce package frozen artichoke hearts, thawed and pressed dry

2 tablespoons shredded basil

Crusty French bread, for serving

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