2 tbsp. olive oil
2 ½ lbs. bone-in chicken breasts and thighs
½ tsp. salt
¼ tsp. black pepper
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
¼ cup. sherry vinegar
1 hearty pinch saffron
1 can. (14.5oz) whole peeled tomatoes, drained
1 ½ cups. Marcona almonds
3 cups. Aneto Chicken Broth or Reduced Sodium Chicken Broth
¼ cup. queso fresco crumbles or manchego cheese, crumbled
2 tbsp. fresh parsley, chopped
1. Preheat the oven to 350°F.
2. Heat olive oil in a large, oven-proof skillet over medium-high heat.
3. Pat chicken pieces dry with paper towels and season with salt and pepper.
4. Once the oil is hot, add chicken, and sear on both sides, until brown, about 2 minutes per side. Once seared, remove the chicken from the skillet and set aside on a clean plate.
5. Add onion and garlic to the skillet (adding more oil if necessary) and sauté for 1 minute.
6. Deglaze the skillet with sherry and bring to a simmer. Simmer until the vinegar has reduced by half, about 2-3 minutes.
7. Add saffron, tomatoes, almonds, and broth to the skillet, stir to combine, and bring to a simmer.
8. Once simmering, add the chicken pieces, and place the skillet in the oven, uncovered. Braise for 20-30 minutes or until the chicken is thoroughly cooked.
9. Remove the skillet from the oven, remove the chicken pieces from the skillet, place on a clean plate, and set aside to rest while you prepare the sauce.
10. Transfer the remaining ingredients to a blender (working in batches if necessary) and blend until thick and smooth.
11. Divide the chicken between plates and drizzle with the pureed sauce. Sprinkle with cheese crumbles and parsley before serving.
This recipe for Braised Chicken with Sherry Almond Sauce is a succulent, rich, and hearty meal that is perfect for weekday or weekend dinners. The sauce is a flavorful combination of Spanish ingredients using Marcona almonds, saffron, tomatoes, garlic, onion, and Aneto Chicken Broth to achieve delicious results.
