Subj : One Pot Meals - 15
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 15:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Almond Chicken w/Saffron-Wine Sauce
 Categories: Poultry, Herbs, Nuts, Vegetables, Wine
      Yield: 4 servings
 
    1/4 c  + 2 tb extra-virgin olive
           - oil; divided
      1 ts Smoked Spanish paprika
      3 lb Bone-in, skin-on chicken
           - thighs; patted dry
           Salt & fresh ground pepper
      2 md Yellow onions; fine chopped
      4 cl Garlic; fine chopped,
           - divided
      2 ts A-P flour
      1 c  Dry white wine
      2 c  Chicken stock
    1/4 ts Dried oregano
        sm Pinch saffron threads;
           - crumbled
     10 oz Roasted salted marcona
           - almonds; fine ground, more
           - coarse chopped, garnish
      1 tb Sherry vinegar
           Parsley leaves; garnish
 
  In a large skillet, stir together 2 tablespoons of the
  oil and the paprika. Turn the heat to medium and cook,
  stirring continuously, until fragrant, about 1 minute.
  Transfer to a jar and set aside. Wipe out the pot and
  return it to the stove.
  
  Season the chicken with salt and black pepper. Turn the
  heat to high and add 2 tablespoons of the oil. When it’s
  hot and shimmering, add the chicken in batches,
  skin-side down and cook, turning once, until browned on
  both sides, about 8 minutes. Transfer to a plate.
  
  To the empty skillet, add the remaining oil and the
  onions and turn the heat to medium-high. Cook, stirring
  occasionally, until soft and translucent, about 12
  minutes. Add three of the garlic cloves and cook until
  fragrant, about 1 minute more. Stir in the flour and
  cook until no white streaks remain, about 1 minute. Add
  the white wine, turn the heat to high, and cook until
  bubbling and thick, about 3 minutes. Gradually stir in
  the stock, oregano, and saffron. Add the reserved
  chicken and any accumulated juices and bring to a boil.
  Turn the heat to medium-low and cook, partially covered
  and turning once halfway through cooking, until the
  chicken is very tender, about 55 minutes.
  
  Stir in the almonds, vinegar, and remaining garlic and
  cook for 3 minutes more. Drizzle with the reserved
  paprika oil, sprinkle with the parsley and coarsely
  chopped almonds, and serve.
  
  By: Benjamin Kemper
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We solved the riddle of what to do with all that extra grain: beer
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.