50 min
Spanish Almond Chicken with Saffron-Wine Sauce
Recipe GLPR44f66f2887dce8
Succulent bone-in chicken thighs braised in a silky saffron and white wine sauce enriched with ground roasted marcona almonds, finished with sherry vinegar and a touch of smoked paprika for authentic Spanish flavor.
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Ingredients
6½ tablespoons Extra-virgin olive oil, divided
1 teaspoon Smoked Spanish paprika (pimentón)
3 pounds Bone-in, skin-on chicken thighs, patted dry
Kosher salt and freshly ground black pepper to taste
2 Medium yellow onions, finely chopped
4 Garlic cloves, finely chopped, divided
2 teaspoons All-purpose flour
1 cup Dry white wine
2 cups Chicken stock
¼ teaspoon Dried oregano
¼ teaspoon Saffron threads, crumbled
10 ounces Roasted salted marcona almonds, finely ground
2 tablespoons Roasted salted marcona almonds, coarsely chopped, for garnish
1 tablespoon Sherry vinegar
Fresh parsley leaves for garnish
Directions
Pat the chicken thighs dry with paper towels and season them generously on both sides with kosher salt and freshly ground black pepper.
Heat 3 tablespoons of olive oil in a large, heavy-bottomed braising pan or deep skillet over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, place the chicken thighs skin-side down in the hot oil and cook for 6–8 minutes until the skin is deeply browned and crispy. Transfer to a plate.
Turn the thighs over and sear the other side for 3–4 minutes until light golden. Remove all chicken and set aside on the plate.
Pour off most of the excess fat from the pan, leaving about 2 tablespoons. Add the remaining 3½ tablespoons of olive oil and heat over medium.
Add the finely chopped yellow onions and cook, stirring occasionally, for 5–6 minutes until softened and beginning to turn golden. Season lightly with salt and pepper.
Stir in the smoked paprika and cook for 30 seconds until fragrant, then add half of the chopped garlic and cook for another 30 seconds.
Sprinkle the flour over the onion mixture and stir well to coat, cooking for about 1 minute to remove the raw flour taste.
Pour in the dry white wine, stirring and scraping up any browned bits from the bottom of the pan, and simmer for 2–3 minutes until reduced slightly.
Add the chicken stock, the remaining garlic, dried oregano, and crumbled saffron threads. Stir to combine well.
Return the browned chicken thighs to the pan, skin-side up, nestling them into the sauce. Bring to a gentle simmer.
Cover the pan partially and simmer for 30–40 minutes, until the chicken is very tender and cooked through (internal temperature of 165°F in the thickest part without touching bone).
Stir the finely ground marcona almonds into the sauce until fully incorporated and smooth. Simmer for 2–3 minutes to allow the almonds to blend and thicken the sauce slightly.
Taste the sauce and season with additional salt and pepper as needed. Stir in the sherry vinegar to add a subtle tang.
Transfer the chicken and sauce to a serving dish or individual plates. Garnish generously with coarsely chopped roasted marcona almonds and fresh parsley leaves. Serve warm.
