Ingredients: |
Ingredients: ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
1 tsp. smoked Spanish paprika (pimentón)
3 lb. bone-in , skin-on chicken thighs, patted dry
Kosher salt and freshly ground black pepper
2 medium yellow onions, finely chopped
4 garlic cloves, finely chopped, divided
2 tsp. all-purpose flour
1 cup dry white wine
2 cups chicken stock
¼ tsp. dried oregano
Small pinch saffron threads, crumbled
10 oz. roasted salted marcona almonds (about 2 cups), finely ground, plus more, whole, for garnish
1 Tbsp. sherry vinegar
Parsley leaves, for garnish
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Directions: |
Directions:In a large skillet, stir together 2 tablespoons of the oil and the paprika. Turn the heat to medium and cook, stirring continuously, until fragrant, about 1 minute. Transfer to a jar and set aside. Wipe out the pot and return it to the stove.
Season the chicken with salt and black pepper. Turn the heat to high and add 2 tablespoons of the oil. When it’s hot and shimmering, add the chicken in batches, skin-side down and cook, turning once, until browned on both sides, about 8 minutes. Transfer to a plate.
To the empty skillet, add the remaining oil and the onions and turn the heat to medium-high. Cook, stirring occasionally, until soft and translucent, about 12 minutes. Add three of the garlic cloves and cook until fragrant, about 1 minute more. Stir in the flour and cook until no white streaks remain, about 1 minute. Add the white wine, turn the heat to high, and cook until bubbling and thick, about 3 minutes. Gradually stir in the stock, oregano, and saffron. Add the reserved chicken and any accumulated juices and bring to a boil. Turn the heat to medium-low and cook, partially covered and turning once halfway through cooking, until the chicken is very tender, about 55 minutes.
Stir in the almonds, vinegar, and remaining garlic and cook for 3 minutes more. Drizzle with the reserved paprika oil, sprinkle with the parsley and coarsely chopped almonds, and serve. |
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