Spanish-Style Braised Chicken and Almonds

Updated at: Thu, 17 Aug 2023 03:50:11 GMT

Step 1

1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown thighs, 5 to 6 minutes per side. Transfer thighs to plate and pour off all but 2 teaspoons fat from skillet.

Step 2

2. Add onion and 1/4 teaspoon salt to fat left in skillet and cook over medium heat until just softened, about 3 minutes. Stir in two-thirds of garlic, bay leaf, and cinnamon and cook untilfragrant, about 1 minute. Stir in sherry and cook, scraping up any browned bits, until sherry starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Nestle thighs into skillet, cover, and transfer to oven. Cook until chicken registers 195 degrees, 45 to 50 minutes.

Step 3

3. Using potholders, remove skillet from oven. Being careful of hot skillet handle, transfer thighs to serving platter, discard skin, and tent loosely with aluminum foil.

Step 4

4. Discard bay leaf. Transfer 3/4 cup cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender. Process until smooth, about 2 minutes, scraping down sides of jar as needed. Return almond mixture to skillet along with 1 tablespoon parsley and lemon juice. Bring to simmer over medium heat and cook, whisking frequently, until sauce has thickened, 3 to 5 minutes. Season with salt and pepper to taste. Spoon sauce over chicken and sprinkle with remaining 1 tablespoon parsley and egg whites. Serve.

0 liked

1 disliked