From Cook's Illustrated.
BEFORE YOU BEGIN:
Any dry sherry, such as fino or Manzanilla, will work in this dish. Serve with crusty bread.
Adjust oven rack to middle position and heat oven to 300 degrees.
Pat thighs dry with paper towels and season both sides of each with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in 12-inch skillet over high heat until just smoking. Add thighs and brown on both sides, 10 to 12 minutes. Transfer thighs to large plate and pour off all but 2 teaspoons fat from skillet.
Return skillet to medium heat, add onion and 1/4 teaspoon salt, and cook, stirring frequently, until just softened, about 3 minutes. Add 2 teaspoons garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute. Add sherry and cook, scraping up any browned bits, until sherry starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Return thighs to skillet, cover, transfer to oven, and cook until chicken registers 195 degrees, 45 to 50 minutes. Transfer thighs to serving platter, remove and discard skin, and cover loosely with aluminum foil to keep warm. While thighs cook, finely chop egg whites.
Discard bay leaf. Transfer 3/4 cup chicken cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender jar. Process until smooth, about 2 minutes, scraping down jar as needed. Return almond mixture to skillet. Add 1 tablespoon parsley and lemon juice; bring to simmer over medium heat. Simmer, whisking frequently, until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
Pour sauce over chicken, sprinkle with remaining 1 tablespoon parsley and egg whites, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2721g)|
|Recipe Makes: Servings|
|Calories from Fat: 2046 (60%)|
|Amt Per Serving||% DV|
|Total Fat 227.3g||303 %|
|Saturated Fat 57g||285 %|
|Monounsaturated Fat 104.8g|
|Polyunsanturated Fat 48g|
|Cholesterol 920mg||283 %|
|Sodium 973.4mg||34 %|
|Potassium 3108.7mg||82 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 36.6g|
|Protein 243.1g||347 %|
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Calories per serving: 3394
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