Spanish cuisine · Meat & Kebab

Chicken Casserole with Almonds

Chicken pieces braised in white wine in a clay pot, finished with a picada of almonds, garlic and saffron.

Ingredients · for 4 servings

• 8 chicken thighs
• 100 g almonds (blanched)
• 0.5 g saffron threads
• 4 cloves garlic
• 2 onions
• 250 ml white wine
• 400 ml chicken stock
• 1 slice white bread
• 1/2 bunch flat-leaf parsley
• 1 bay leaf
• 5 tbsp olive oil
• salt, pepper

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper; finely dice the onions and soak the saffron in 3 tbsp hot stock.
2. Heat the olive oil in a wide casserole or braising pan and brown the thighs skin-side down first for 8–10 min until golden, then remove.
3. Toast the almonds, the bread slice and two garlic cloves in the same fat for 3–4 min until fragrant and golden, remove, and pound in a mortar with the saffron liquid and the parsley into a picada.
4. Sauté the onions and remaining garlic in the pan for 10 min until soft, deglaze with the white wine, and reduce for 3 min.
5. Add the stock and bay leaf, return the chicken, and braise covered over low heat for 30 min until the meat comes away easily from the bone.
6. Stir in the picada and simmer uncovered for another 8–10 min until the sauce is visibly thick, adjust the seasoning, and serve straight from the pot.