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

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... We solved the riddle of what to do with all that extra grain: beer
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