Spanish Almond Chicken with Saffron-Wine Sauce Recipe

Name: Spanish Almond Chicken with Saffron-Wine Sauce Recipe
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; 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, coarsely chopped, for garnish; 1 Tbsp. sherry vinegar; Parsley leaves, for garnish

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This recipe for Spanish almond chicken, cloaked in saffron-wine sauce and drizzled with smoky paprika oil, is one of Iberia’s great unsung comfort foods.

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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
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, coarsely chopped, for garnish
1 Tbsp. sherry vinegar
Parsley leaves, for garnish