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Braised Chicken With Mushrooms & Almonds Recipe

Ingredients

How to make it

  • Coat the pan with olive oil and bring to a high heat.
  • Pat the chicken skin dry with paper towels and season generously with salt.
  • Place the chicken in the pan with the skin side down. You should hear a good sizzle as the thighs hit the pan. Do not try to move the chicken or the skin will stick to the pan. The skin will unstick itself when it's ready. Turn down the heat if the oil smokes excessively.
  • Turn the chicken when the skin is brown and crispy and brown on the other side.
  • Remove the chicken from the pan, lower the heat, and discard most of the fat.
  • Add the pancetta and brown it. When it begins to get brown and crispy, add the onions.
  • Season the mixture with the salt and pepper flakes and sweat it over medium heat for 7-8 minutes.
  • Add the garlic and continue cooking for another 1-2 minutes.
  • Add the mushrooms and some salt and saute for 3-4 minutes until they release their juices.
  • Add the wine, simmer and reduce the mixture by half.
  • Return the chicken to the pan and add the chicken stock to almost cover the thighs.
  • Add the thyme and bay leaves and bring to a boil and then reduce heat and simmer for 30-35 minutes; add more stock if needed.
  • While the chicken cooks, puree the almonds in a food processor. Drizzle a little olive oil while the machine is running to make a loose paste.
  • Once the chicken has cooked 30-35 minutes, remove it from the pan, taste the sauce for seasoning, and add the almond paste. Bring to a boil and reduce to simmer to thicken the sauce if needed. The almond paste thickens the sauce.
  • Serve over green beans.

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The Cook

NCcook22 Charlotte, NC

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