This was one good weeknight dinner! Actually, it's divine, a cinch to prepare and you only dirty one pot which makes clean up a breeze. You will absolutely love it!
4 tablespoons olive oil, divided
4 chicken leg quarters
1/2 cup slivered almonds
2 cubes 1/2-inch cubed white bread
4 cloves garlic, smashed
2 cups chicken broth
2/3 cup dry sherry
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon saffron threads (optional but highly recommended)
1 medium onion minced
1 tablespoon flat leaf parsley, chopped
Heat 3 tablespoons of olive oil in a large, heavy pot over medium heat. Add the almonds, stirring until golden brown, about 4 to 5 minutes. Remove the almonds with a slotted spoon to a paper towel line plate to drain and cool. Place 1/3 cup of almonds in a blender and reserve the remaining almonds for garnish.
Add the bread cubes and garlic to the same pot, stirring frequently until the bread is toasted, about 4 to 5 minutes. Transfer the bread to the the blender and then add the chicken broth, sherry, saffron threads, 1/2 teaspoon of black pepper and a healthy pinch of Kosher salt. Process on blender until smooth and set aside.
Season the chicken quarters with salt and pepper. Add the remaining tablespoon of olive oil to the same pot and heat over medium-high heat. Add the chicken to the pot and sear until golden brown on all sides and remove to a plate.
Add the onion to the post and cook until caramelized around the edges. Pour the sauce into the pot, then add the chicken back to the pot, pushing it down into the sauce. Bring to a simmer, cover and reduce heat to low and cook for 20 to 25 minutes, until chicken is cooked through.
So delicious and tender....so divine! You'll love this!