Braised Chicken With Mushrooms And Almonds
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
36
Spice
53
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 large
Onion (julienned)1 pinch
Crushed Red Pepper Flakes4 cloves
Garlic (smashed)2 cups
White Wine (dry)6 cups
Chicken StockDirections:
1
Coat a large, wide, deep pan with olive oil and bring to a high heat
2
Pat the chicken skin dry with paper towels and season generously with salt
3
Add chicken skin side down to the pan
4
You should hear a big sizzle as the thighs hit the pan
5
Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready
6
If the pan is smoking excessively turn the burner down and continue to cook
7
When the skin is brown and crispy, turn the chicken over and brown it on the other side
8
Remove the chicken from the pan and reserve
9
Lower the heat if you have not already done so and ditch most of the excess fat
10
Add the pancetta and brown
11
When the pancetta has started to get brown and crispy add the onions
12
Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes
13
Add the garlic and cook for another 1 to 2 minutes
14
Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices
15
Add the wine and reduce by half
16
Return the chicken to the pan
17
Add chicken stock to almost cover the chicken
18
Add the thyme and bay leaves
19
Bring to a boil and reduce to a simmer
20
Simmer the chicken for 30 to 35 minutes
21
Add more chicken stock, if needed
22
While the chicken is cooking puree the almonds in the food processor
23
Drizzle in a little olive oil while the machine is running to make this a loose paste
24
Season with salt and reserve
25
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve
26
Taste the sauce for seasoning and stir in the almond puree
27
Bring to a boil and reduce to a simmer to thicken the sauce, if needed
28
The almond puree will help to thicken the sauce and to make it very rich
29
Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable
30
Spoon the mushroom almond sauce over and garnish with chopped chives
31
Bring a large pot of well salted water to a boil
32
Set up a bowl of well salted ice water for shocking
33
Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes
34
Remove from the boiling water and place immediately into the salted ice water
35
Once the beans are cool, remove them from the water and set aside until ready to use
36
Coat a large saute pan with olive oil
37
Add the garlic and the crushed red pepper and bring to a medium-high heat
38
When the garlic has become golden and very aromatic, remove it and discard
39
It has fulfilled its garlic destiny
40
Add the beans to the pan and saute until they are hot and coated with oil
41
Season with salt and serve right away
42
Yield: 4 servings Prep time: 10 minutes Cook time: 10 minutes