Spanish Braised Chicken with Saffron-Almond Sauce
Author: Nicole
Ingredients
  • 8 bone-in/skin-on chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced and divided
  • 1 bay leaf
  • ¼ teaspoon ground cinnamon
  • ⅔ cup dry sherry
  • 1 cup chicken broth
  • 1 14.5 ounce can petite diced tomatoes, not drained
  • 2 hard boiled large eggs, peeled and yolks and whites separated
  • ½ cup slivered blanched almonds, toasted
  • Pinch of saffron threads, crumbled
  • 2 tablespoons chopped fresh parsley, divided
  • 1-1/2 teaspoons freshly squeezed lemon juice
  • Fine sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 300°F.
  2. Pat chicken dry with paper towels and season both sides of each with salt and pepper.
  3. In a 12-inch frying pan (with a lid), heat oil over medium-high heat. Add chicken and brown on both sides, 10 to 12 minutes. You may need to do this in two batches. Transfer thighs to large plate and pour off all but 2 teaspoons fat from frying pan.
  4. Over medium heat, add onion and a pinch of salt. Stirring frequently, cook until just softened, about 3 minutes.
  5. Add 2 minced garlic cloves, bay leaf and cinnamon and stir until fragrant, about 1 minute.
  6. Add sherry and cook, scraping any browned bits, until sauce starts to thicken, about 2 minutes.
  7. Stir in broth and tomatoes and bring to simmer. Return chicken to frying pan, skin side up. Cover pan, transfer to oven and cook until chicken registers 195°F, about 40 to 45 minutes. Transfer chicken to serving platter and cover loosely with aluminum foil to keep warm.
  8. While chicken is cooking, place almonds in a shallow baking pan and toast in the oven with the chicken for 2 to 4 minutes until browned and fragrant. Toss pan occasionally and watch carefully so they do not burn. Place egg yolks, almonds, saffron and remaining clove of garlic in a small food processor or blender. Set aside. Finely chop egg whites from one egg (if you really like egg whites, chop both) and chop parsley.
  9. Discard bay leaf from frying pan. Transfer ¾ cup of chicken chicken cooking liquid (with onions and tomatoes) to food processor or blender with other ingredients. Process until smooth, about 2 minutes, scraping down the sides of the container as needed.
  10. Return almond mixture to frying pan with remaining sauce. Add 1 tablespoon parsley and lemon juice. Bring to simmer over medium heat whisking frequently, until thickened, 3 to 5 minutes. Season with salt and pepper.
  11. Transfer chicken back to frying pan and spoon sauce over it. Sprinkle with remaining 1 tablespoon parsley and egg whites, and serve hot. (Alternately you can transfer chicken and sauce to a platter.)
Notes
* Don’t have dry sherry? Madeira makes a good substitute.
Recipe by Riegl Palate at https://www.rieglpalate.com/spanish-braised-chicken-with-saffron-almond-sauce/