Spanish Braised Chicken with Sherry and Saffron

I know, I know, here I am with another braised chicken recipe. Well, whatever, it seems to be the thing to do these days. At least in my world. Or in my house. I’m not saying you have to do it, but here is another option to tempt you. This one seems kind of weird, but I was able to convince K when he knew egg would be in the sauce and on top. That sounds like a win for him.  I’d rate this dish as middling-fussy. You have to do a little stove cooking and then wait for a bit with it in the oven, and then finish with a sauce. But, you could read a book during the oven time, browse the internet, play a video game…I don’t know what you people without kids do with your free time. I don’t remember free time. Aaaaannnnyyyway, if you have made braised chicken before and want to try something different, or just were waiting for a different recipe to make you start braising chicken, here you go.

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You can serve it with rice as we did, or with bread. If it has a sauce, K pretty much is expecting rice. Whatever. It’s easy. Sure. I save my bread demands for Italian food. It works for us. You do you.

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I was very proud of my browning on that skin. Mmmm. Oh, and by the way, the recipe was supposed to call for overcooking the chicken thighs. You cook it to 195 degrees slowly and it is supposed to make the meat awesome. We did it, and weren’t fans. So, I didn’t put that in the recipe below. Again, you do you. Try it that way if you like.

Directions for Spanish Braised Chicken with Sherry and Saffron

Adapted from America’s Test Kitchen

  • 6-8 chicken thighs, bone-in and skin-on
  • Oil
  • Salt
  • Pepper
  • 1 cup chopped onion
  • 3 teaspoons minced garlic
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup dry sherry (must be dry!)
  • 1 cup chicken broth
  • 14.5 ounce can diced tomatoes, drained
  • 2 hardboiled eggs, peeled with yolks and whites separated
  • 1/2 cup sliced blanched almonds, toasted
  • Pinch saffron threads
  • 1/4 cup chopped fresh parsley
  • 1.5 teaspoons lemon juice

Preheat the oven to 300 degrees. Then heat a small bit of oil in a 12-inch ovensafe skillet over high heat until smoking. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Brown the thighs on both sides (10-15 minutes) in batches if necessary. Transfer them to a large plate and pour off all of the fat, except for 2 teaspoons.

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Cook the onion with a pinch of salt in the oil over medium heat.

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Stir frequently for about 3 minutes, until the onion softens, then add 2 teaspoons of the garlic, bay leaf, cinnamon, and pepper.

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Cook for 1 minute, then add the sherry and scrape up browned bits, letting the sherry thicken for about 2 minutes.

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Add the chicken broth and tomatoes, then bring to a simmer.

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Nestle the thighs, skin side up, into the skillet, then cover and place in the oven. After about 40-55 minutes, or when the chicken is cooked through, remove from the oven.

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While the chicken cooks, chop the egg whites. Place the egg yolks, almonds, saffron, and remaining teaspoon of garlic in a blender or food processor. Transfer the chicken to a serving platter (you can discard the skin if desired), tenting it with foil. Add 3/4 cup of the liquid from the skillet to the blender and blend until smooth (about 2 minutes), scraping down the sides as needed. Add the blender mixture to the skillet, along with half of the parsley and all of the lemon juice.

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Bring to a simmer over medium heat. Simmer and whisk frequently until it thickens (3-5 minutes). Season with salt and pepper, to taste.

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Serve the chicken with the sauce on top, sprinkling the remaining parsley and the chopped egg whites on top.

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Directions for Spanish Braised Chicken with Sherry and Saffron (without pictures)

Adapted from America’s Test Kitchen

  • 6-8 chicken thighs, bone-in and skin-on
  • Oil
  • Salt
  • Pepper
  • 1 cup chopped onion
  • 3 teaspoons minced garlic
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup dry sherry (must be dry!)
  • 1 cup chicken broth
  • 14.5 ounce can diced tomatoes, drained
  • 2 hardboiled eggs, peeled with yolks and whites separated
  • 1/2 cup sliced blanched almonds, toasted
  • Pinch saffron threads
  • 1/4 cup chopped fresh parsley
  • 1.5 teaspoons lemon juice

Preheat the oven to 300 degrees. Then heat a small bit of oil in a 12-inch ovensafe skillet over high heat until smoking. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Brown the thighs on both sides (10-15 minutes) in batches if necessary. Transfer them to a large plate and pour off all of the fat, except for 2 teaspoons.

Cook the onion with a pinch of salt in the oil over medium heat. Stir frequently for about 3 minutes, until the onion softens, then add 2 teaspoons of the garlic, bay leaf, cinnamon, and pepper. Cook for 1 minute, then add the sherry and scrape up browned bits, letting the sherry thicken for about 2 minutes. Add the chicken broth and tomatoes, then bring to a simmer. Nestle the thighs, skin side up, into the skillet, then cover and place in the oven. After about 40-55 minutes, or when the chicken is cooked through, remove from the oven. While the chicken cooks, chop the egg whites. Place the egg yolks, almonds, saffron, and remaining teaspoon of garlic in a blender or food processor. Transfer the chicken to a serving platter (you can discard the skin if desired), tenting it with foil. Add 3/4 cup of the liquid from the skillet to the blender and blend until smooth (about 2 minutes), scraping down the sides as needed. Add the blender mixture to the skillet, along with half of the parsley and all of the lemon juice. Bring to a simmer over medium heat. Simmer and whisk frequently until it thickens (3-5 minutes). Season with salt and pepper, to taste.

Serve the chicken with the sauce on top, sprinkling the remaining parsley and the chopped egg whites on top.

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