Saffron braised chicken with peas, 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 of saffron
- 600ml chicken stock
- 2 bay leaves
- salt and pepper
- 150g peas
- small bunch flat leaf parsley, chopped
- 100g toasted almonds, roughly chopped
Method
- In a large casserole pan, fry the chicken in olive oil for 2-3 mins until golden, remove and set aside. Add shallots, celery and garlic, cook for 6-8 mins. Stir in flour, sherry, saffron and stock, stirring until sauce comes back to the boil. Add bay leaves and season with salt and pepper. Place chicken back in the pan, put on the lid and cook on a low heat for 30 mins. When almost cooked, add the peas for 3 mins, then turn off the heat and add the parsley. Divide into bowls and sprinkle with the almonds. (www.lovecelery.co.uk)
