Brown chicken thighs in olive oil, on both sides, then remove from
pan and set aside. Remove most of the fat from the pan. Add the
pancetta and brown; add onions as pancetta browns. Add salt and
crushed red pepper; sweat over medium heat for7 to 8 minutes. Add
garlic and cook for another 1-2 minutes.
Add mushrooms, season with salt and sautée for 3-4 minutes until they
release their liquid. 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
for 30-35 minutes. Add more stock if needed.
Purée the almonds in a food processor drizzling in a little olive oil to
make a paste. Season with salt and reserve.
Once chicken has cooked for 30-35 minutes, remove it from the pan and
reserve. Stir almond paste into the sauce, bring to a boil and reduce to
a simmer to thicken sauce. Serve chicken, spoon the mushroom/almond
sauce over pieces and garnish with chopped chives.
By: Anne Burelle, "Secrets of a Restaurant Chef", 12/12/13
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (560g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 240 (50%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 95.8mg||29 %|
|Sodium 179.9mg||6 %|
|Potassium 1566.3mg||41 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 20.6g|
|Protein 30.7g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 482
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