Chicken With Catalan Picada Recipe

Name: Chicken With Catalan Picada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken legs, split (2 pounds); Salt and freshly ground pepper; 2 1/2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; One 14-ounce can whole tomatoes, drained and finely chopped; 1 1/2 cups low-sodium chicken broth; 1/4 cup oloroso sherry; 1 bay leaf; One 3-inch strip of orange zest; 1/4 teaspoon thyme leaves; 1 slice of peasant bread, crusts removed and bread cut into 1/2-inch cubes (1/2 cup); 1/4 cup slivered almonds; 3 garlic cloves, coarsely chopped; 1 ounce bittersweet chocolate, chopped; 1/4 cup chopped parsley; 1/8 teaspoon cinnamon; Large pinch of saffron threads; Small pinch each of aniseeds; Small pinch of ground cloves

Servings: persons

4 whole chicken legs, split (2 pounds)
Salt and freshly ground pepper
2 1/2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
One 14-ounce can whole tomatoes, drained and finely chopped
1 1/2 cups low-sodium chicken broth
1/4 cup oloroso sherry
1 bay leaf
One 3-inch strip of orange zest
1/4 teaspoon thyme leaves
1 slice of peasant bread, crusts removed and bread cut into 1/2-inch cubes (1/2 cup)
1/4 cup slivered almonds
3 garlic cloves, coarsely chopped
1 ounce bittersweet chocolate, chopped
1/4 cup chopped parsley
1/8 teaspoon cinnamon
Large pinch of saffron threads
Small pinch each of aniseeds
Small pinch of ground cloves

1
Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate.
2
Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once.
3
Meanwhile, preheat the oven to 350u00b0. Toast the bread and almonds on a baking sheet, about 8 minutes.
4
In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste.
5
Stir the picada into the sauce and simmer over low heat for 15 minutes. Discard the bay leaf and orange zest, season with salt and pepper and serve.

619

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 whole chicken legs, split (2 pounds), Salt and freshly ground pepper, 2 1/2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, and more.

Yes, Chicken With Catalan Picada 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 Catalan Picada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions