Wow, has it been hard to get back into our normal routine since returning from Europe! I should start with the fact that we had a fantastic time in Amsterdam, Bruges, and Paris. Although it was very exhausting (we actually had someone say to us on our trip, “Oh you Americans, always trying to pack so much in!” I think I have finally caught up on my sleep and recovered from jet lag.
And with routine, comes cooking at home. After eating in some amazing places in Europe, I welcomed returning to our little galley kitchen at home with a stove that seems to only work half the time, with welcome arms. We’ve seemed to fall into a routine of me cooking all day Sunday for the week while Z watches football and shouts at the TV. Ah, domestic bliss:)
Chicken in Garlic-Almond Sauce
Courtesy of Bon Appetit Magazine
- 4 T. olive oil, divided
- 1/2 c. slivered almonds
- 2 c. 1/2″ cubes crustless white bread
- 4 garlic cloves
- 2 c. chicken broth
- 2/3 c. dry Sherry or white wine
- 1/2 t. freshly ground black pepper plus more for seasoning
- Kosher salt
- 8 boneless, skinless chicken thighs
- 1 onion, minced
- 1 T. chopped flat-leaf parsley
1. Heat 3 T. olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes; transfer to paper towels. Place 1/3 c. almonds in a blender or food processor. Set aside remaining almonds for garnish.
2. Add bread cubes and garlic to same pot. Cook, stirring frequently, until bread is golden brown and crisp, 4-5 minutes. Using a slotted spoon, transfer bread mixture to the blender that holds the almonds. Add broth, Sherry, pepper, and a large pinch of salt; process until almost smooth. Set aside.
3. Heat remaining 1 T. olive oil in same pot over med-high heat. Season chicken with salt and pepper. Add to pot and cook until chicken is golden brown on all sides, about 12 minutes total (this step is just to brown the chicken). Transfer chicken to a plate.
4. Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and chicken to pot, pushing down chicken to submerge. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is cooked through, about 15-20 mins. Season to taste with salt and pepper.
5. Divide chicken and sauce among bowls (I served our chicken over cooked farro with mushrooms; wild rice would be good too). Garnish each serving with reserved almonds and chopped parsley; serve immediately.