Pollo a la Cazuela con Almendras

Ingredients

• 1chicken — cut into 8 pieces
• 100 gmarcona almonds — toasted
• 1onion — finely chopped
• 3ripe tomatoes — grated
• 3 clovesgarlic
• 2 tbspflat-leaf parsley — chopped
• 1 squaredark chocolate — for the picada
• 150 mldry white wine
• 400 mlchicken broth
• 5 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Begin by cutting the chicken into serving pieces. Pat each piece dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt and black pepper. Heat 3 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, place the chicken pieces skin-side down in the pot. Cook until the skin is golden and crisp, about 5 to 7 minutes, then flip and brown the other side. Remove the chicken and set aside.
2. In the same pot, add the remaining 2 tablespoons of olive oil if needed. Lower the heat to medium and add 1 finely chopped onion and 3 cloves of minced garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add 3 peeled and chopped ripe tomatoes, stirring them into the onion and garlic mixture. Allow the tomatoes to soften and release their juices, creating a fragrant base.
3. Remove the pot from the heat and add a pinch of pimentón (smoked paprika) or a few strands of saffron, if using. Stir well to incorporate the spices, ensuring they do not burn. This step enhances the color and aroma of the dish.
4. Return the pot to medium heat and pour in 150 ml of dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a minute to reduce slightly. Add 400 ml of chicken broth, stirring to combine. Carefully return the browned chicken pieces to the pot, arranging them in a single layer.
5. Cover the pot with a lid and reduce the heat to low. Allow the chicken to simmer gently for about 30 to 40 minutes, or until the meat is tender and cooked through. The sauce should thicken slightly and coat the back of a spoon.
6. While the chicken is cooking, prepare the majado. In a mortar and pestle, crush 100 g of marcona almonds with 2 tablespoons of chopped flat-leaf parsley and a small square of dark chocolate until you have a coarse paste. This mixture will add depth and richness to the dish.
7. Once the chicken is tender, stir the majado into the pot, ensuring it is evenly distributed throughout the sauce. Taste and adjust the seasoning with more salt and pepper if necessary. Serve the Pollo a la Cazuela con Almendras hot, accompanied by crusty bread to soak up the flavorful sauce.