Chicken in Garlic-Almond Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This aromatic chicken in garlic-almond sauce is a sophisticated yet simple high-protein dish inspired by classic Spanish flavours. The recipe uses a traditional technique of thickening the sauce with toasted bread and ground almonds, resulting in a velvety texture that perfectly coats the succulent chicken legs. Infused with dry Sherry and optional saffron, the sauce offers a wonderful depth of flavour that feels both celebratory and deeply comforting.

Ideal for a nutritious mid-week meal or a relaxed weekend dinner, this recipe is packed with healthy fats and protein. The contrast between the tender, slow-simmered chicken and the crunchy toasted almond garnish makes for a truly satisfying plate. Serve it in shallow bowls with a side of steamed greens or crusty bread to mop up every drop of the savoury sauce.

Ingredients for Chicken in Garlic-Almond Sauce

4 cucchiai di olio d'oliva, divisi
120ml slivered almonds
300g 1/2" cubes crustless white bread
4 spicchi d'aglio
475ml brodo di pollo a basso contenuto di sodio
160ml dry Sherry or white wine
1/2 teaspoons freshly ground black pepper plus more for seasoning
1/2 teaspoons saffron threads (optional)
Sale kosher
4 cosce di pollo (coscia e sovracoscia)
1 cipolla, tritata
1 cucchiaio di prezzemolo a foglia piatta tritato

How to make Chicken in Garlic-Almond Sauce

Heat 45ml olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes; transfer to paper towels. Place 50g almonds in a blender or food processor. Set aside remaining almonds for garnish. Add bread cubes and garlic to same pot. Cook, stirring frequently, until bread is golden brown and crisp, 4-5 minutes. Using a slotted spoon, transfer to blender. Add broth, Sherry, 1/2 teaspoons pepper, saffron, if using, and a large pinch of salt; process until almost smooth. Set aside.

Heat remaining 1 tablespoon olive oil in same pot over medium-high heat. Season chicken with salt and pepper. Add to pot and cook, turning down heat if needed to prevent burning, until chicken is golden brown on all sides, about 12 minutes total (this step is just to brown the skin). Transfer chicken to a plate.

Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and chicken to pot, pushing down chicken to submerge. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is just cooked through, about 20 minutes. Season to taste with salt and pepper.

Divide chicken and sauce among bowls. Garnish each serving with reserved almonds and chopped parsley.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.