Spanish-style braised chicken and almonds from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 295) by America's Test Kitchen Editors

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Notes about this recipe

  • Zosia on March 12, 2021

    The sauce was very rich and flavourful but I've made braised chicken that was much more tender; deliberately overcooking it really didn't work for me. If I were to try this again, I would remove the skin at the start to reduce the fat in the sauce (I skimmmed some off before thickening it) and I would cook it for less time.

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