Chicken With Almonds And Green Olives New York Time

Name: Chicken With Almonds And Green Olives New York Times, 3/27/05
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1/2 cup blanched almonds (preferably Marcona); 1/2 cup country bread, torn into small pieces; 4 cloves garlic, chopped; Small pinch saffron; 1 tablespoon chopped parsley; 4 chicken thighs and 4 chicken drumsticks Sea salt; Flour, for dusting; 1 dried red chili; 1 Spanish onion, sliced; 1/2 cup white wine; 1 cup chicken broth; 1/2 cup pitted green olive

Servings: persons

6 tablespoons olive oil
1/2 cup blanched almonds (preferably Marcona)
1/2 cup country bread, torn into small pieces
4 cloves garlic, chopped
Small pinch saffron
1 tablespoon chopped parsley
4 chicken thighs and 4 chicken drumsticks Sea salt
Flour, for dusting
1 dried red chili
1 Spanish onion, sliced
1/2 cup white wine
1 cup chicken broth
1/2 cup pitted green olive

1
1. Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
2
2. Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
3
3. Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan. Serves 4.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons olive oil, 1/2 cup blanched almonds (preferably Marcona), 1/2 cup country bread, torn into small pieces, 4 cloves garlic, chopped, and more.

Yes, Chicken With Almonds And Green Olives New York Times, 3/27/05 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Almonds And Green Olives New York Times, 3/27/05

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions