Spain · Chicken · No. 283
Catalan-Style Chicken with Almonds and Sherry
A single portion of Spanish cooking, ready in 30 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Heat the oil in a pan and brown the chicken all over, 5–6 minutes. Remove and set aside.
- 2
Soften the onion and garlic in the same pan for 4 minutes.
- 3
Add the almonds and torn bread and toast for 1–2 minutes, then pour in the sherry and let it bubble for 1 minute.
- 4
Add the stock and bay leaf, return the chicken to the pan, cover and simmer for 15–18 minutes until the chicken is cooked through.
- 5
Taste and adjust the seasoning.
- 6
Mash some of the almonds and bread into the sauce with a fork to thicken slightly, stir through the parsley and serve.
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