A Spanish recipe from Claire Thomson’s ” New Kitchen Basics”.
Ingredients
- 8 chicken thighs
- salt and pepper
- 50 g blanched almonds roughly chopped
- olive oil
- 2 slices of crusty white bread crusts removed, soft parts torn into 2.5cm pieces
- 1 small bunch flat-leaf parsley roughly chopped
- 2 cloves garlic bulbs bulbs separated, skins left on
- 2 bay leaves
- 200 ml dry sherry such as amontillado or manzanilla or white wine
- 200 ml chicken stock or water
Servings:
Instructions
- Season the chicken. Put the almonds in a frying pan over a moderate heat and dry-fry for two minutes, until golden. Remove the almonds from the pan and leave to cool.
- Add enough oil to liberally coat the base of the frying pan, and fry the bread for about three minutes, until crisp and golden-brown in parts.
- Use a food processor to blend the roasted almonds, fried bread and parsley into a coarse crumb. Set aside.
- Add another measure of olive oil to the pan, and fry the garlic over a moderate heat for five minutes, until just golden, then remove to a plate, reserving the oil in the pan.
- Add the seasoned chicken to the same pan and fry for five minutes on each side, until deep golden-brown all over.
- Return the garlic to the pan with the chicken and bay, and pour in the sherry or wine, shaking the pan to help the wine emulsify with the oil.
- Cook for two minutes to evaporate some of the alcohol, then stir in the stock or water, cover and cook for 15-20 minutes, until the chicken is cooked through.
- At the last minute, add the almond crumb to the pan and barely stir to thicken the braise, keeping some of the crumbs on top for a crunchy texture. Remove from the heat, check the seasoning, then serve.
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