Saffron-braised Chicken with Almonds and Garlic
Serves: 4
Ingredients
- 3 tbsp olive oil
- 4 free-range chicken legs, halved
- 4 shallots, chopped
- 2 sticks celery, chopped
- 4 cloves garlic, sliced
- 1 tbsp flour
- 200ml dry sherry
- pinch saffron
- 1 pint chicken stock
- 2 bay leaves
- salt and pepper
- 150g peas
- small bunch flat-leaf parsley, chopped
- 100g toasted almonds, rough chopped
Method
- In a large flameproof casserole pan, fry chicken in olive oil for 2-3 mins on both sides or until golden, remove and set aside.
- Next add shallots, celery and garlic, cook until translucent and lightly golden (6-8 mins).
- Stir in the flour, sherry, saffron and stock, stirring all the time until the sauce comes back to the boil. Add the bay leaves and then season with salt and pepper.
- Put chicken back in casserole pan. Put on the lid and cook on a low heat for 30 mins or until the meat is starting to fall away from the bone. When the chicken is almost cooked, add the peas and cook for a couple of minutes, turn off the heat and add the parsley.
- Divide between 4 warm bowls and sprinkle with the almonds.
