Chicken Thighs in Almond Sauce
A classic stew with a picada of fried almonds, garlic and bread that thickens a mild, flavorful sauce.
- Total
- 65 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- chicken drumstick8
- almond2 oz
- bread1.5 oz
- garlic clove4
- onion1
- white wine0.75 cup
- chicken broth1.75 cup
- saffron1 pinch
- bay leaf1
- parsley1 tbsp
- olive oil5 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
In a casserole with olive oil, fry the whole peeled garlic cloves, the almonds and the sliced bread until golden. Remove and set aside.
- 2
Season the chicken thighs and brown them in the same oil on all sides. Remove.
- 3
Sweat the chopped onion in the casserole over low heat for 8 minutes.
- 4
Crush in a mortar (or blend) the garlic, almonds, bread, saffron and parsley with a splash of chicken stock until you have a paste.
- 5
Return the chicken to the casserole, add the white wine and let the alcohol cook off for 2 minutes.
- 6
Add the picada, the rest of the chicken stock and the bay leaf. Stir well.
- 7
Cover and simmer gently for about 35 minutes, stirring occasionally so it doesn't stick, until the chicken is tender and the sauce is thick.
- 8
Adjust the salt and serve hot.
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