Smothered chicken with ham and almonds from Cookwise: The Hows & Whys of Successful Cooking by Shirley O. Corriher

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Notes about this recipe

  • IowanCorn on May 05, 2026

    Tasty, but a bit troublesome. It calls for 8 large thighs, but I cut apart 4 large chicken hindquarters, and if it weren't for the legs, it wouldn't have fit in my large cast iron skillet. It also took longer than 10 minutes to get the thighs cooked all the way through. The almonds and ground ham/onion/bacon mixture really made the dish, and I think that it would work in other dishes.

  • wester on June 18, 2014

    I liked this, a different way to serve chicken. Although the recipe was adapted from an Italian one, I thought there was a Spanish feel to it. It was quite filling too.

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