BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS image

Yield 4-6 Servings

Number Of Ingredients 13

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Extra-virgin olive oil
8 chicken thighs
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted

Steps:

Generously season chicken thighs with salt, brown in olive oil. Remove the chicken from the pan and reserve. Drain excess fat. Add pancetta, when it begins to brown, add onions and season with salt and crushed red pepper. Sweat over medium heat for 7 - 8 minutes. Add garlic, cook for 1 - 2 minutes Add mushrooms, season with salt and saute for 3 to 4 minutes. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed. While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve. Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.