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Ingredients
- 4 tablespoons olive oil, divided
- 1/2 cup slivered almonds
- 2 cups 1/2" cubes crustless white bread
- 4 garlic cloves
- 2 cups low-sodium chicken broth
- 2/3 cup dry Sherry or white wine
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 teaspoon saffron threads (optional)
- Kosher salt
- 4 chicken legs (thigh and drumstick)
- 1 onion, minced
- 1 tablespoon chopped flat-leaf parsley
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Heat 3 tablespoons olive oil in a large heavy pot
over medium heat. Add almonds and
stir until golden brown, about 3 minutes;
transfer to paper towels. Place 1/3 cup
almonds in a blender or food processor.
Set aside remaining almonds for garnish.
Add bread cubes and garlic to same
pot. Cook, stirring frequently, until bread
is golden brown and crisp, 4-5 minutes.
Using a slotted spoon, transfer to blender.
Add broth, Sherry, 1/2 teaspoon pepper, saffron,
if using, and a large pinch of salt; process
until almost smooth. Set aside.
Heat remaining 1 tablespoon olive oil in
same pot over medium-high heat. Season
chicken with salt and pepper. Add to pot
and cook, turning down heat if needed to
prevent burning, until chicken is golden
brown on all sides, about 12 minutes
total (this step is just to brown the skin).
Transfer chicken to a plate.
Add onion to pot; cook, stirring often,
until onion is caramelized around edges,
about 6 minutes. Add sauce and chicken to
pot, pushing down chicken to submerge.
Bring sauce to a simmer, cover, and reduce
heat to low. Simmer until chicken is just
cooked through, about 20 minutes. Season
to taste with salt and pepper.
Divide chicken and sauce among
bowls. Garnish each serving with reserved
almonds and chopped parsley.
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