An elegant Spanish chicken braise — golden chicken simmered with saffron, sherry and sweet raisins, finished with toasted pine nuts and parsley. Lovely with rice.
- 1.25kg Chicken
- 2 tblsp Olive Oil
- 3 cloves Chopped Garlic
- Pinch Saffron
- 125ml Dry Sherry
- 200ml Chicken Stock
- 1 tbsp Thyme
- 50g Raisins
- 2 tbsp Pine Nuts
- Handful Parsley
Video
Preparation
- Heat a large frying pan over high heat and season the chicken. Add the olive oil, then the chicken, and brown for about 5 minutes on each side, then remove to a plate.
- Lower the heat to medium and fry the onions in the remaining fat for 3 minutes, then add the garlic and saffron and cook for 3–4 minutes more. Add the sherry and simmer for 3–5 minutes until syrupy.
- Return the chicken legs to the pan, add the stock, thyme and raisins, cover, and gently cook over low heat for 20 minutes. Add the breast meat and any juices and simmer for 10 minutes more, until cooked through and the sauce has reduced.
- Meanwhile, heat the oven to 200C/180C fan/gas 6, scatter the pine nuts on a baking sheet, and roast for 10 minutes until golden.
- Season the chicken to taste, scatter with the pine nuts and parsley, and serve with rice.
