Chicken in Garlic-Almond Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground plus more for seasoning
• 4  .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs (thigh and drumstick)
• 0.7 cup wine dry
• 1 tablespoon flat parsley chopped
• 4  garlic clove 
• 6 servings kosher salt 
• 2 cups chicken broth low-sodium
• 4 tablespoons olive oil divided
• 1  onion minced
• 0.5 teaspoon saffron threads 
• 0.5 cup slivered almonds 

Equipment

• food processor
• paper towels
• pot
• blender
• slotted spoon

Directions

1. Heat 3 tablespoons olive oil in a large heavy potover medium heat.
2. Add almonds andstir until golden brown, about 3 minutes;transfer to paper towels.
3. Place 1/3 cupalmonds in a blender or food processor.Set aside remaining almonds for garnish.
4. Add bread cubes and garlic to samepot. Cook, stirring frequently, until breadis golden brown and crisp, 4-5 minutes.Using a slotted spoon, transfer to blender.
5. Add broth, Sherry, 1/2 teaspoon pepper, saffron,if using, and a large pinch of salt; processuntil almost smooth. Set aside.
6. Heat remaining 1 tablespoon olive oil insame pot over medium-high heat. Seasonchicken with salt and pepper.
7. Add to potand cook, turning down heat if needed toprevent burning, until chicken is goldenbrown on all sides, about 12 minutestotal (this step is just to brown the skin).
8. Transfer chicken to a plate.
9. Add onion to pot; cook, stirring often,until onion is caramelized around edges,about 6 minutes.
10. Add sauce and chicken topot, pushing down chicken to submerge.Bring sauce to a simmer, cover, and reduceheat to low. Simmer until chicken is justcooked through, about 20 minutes. Seasonto taste with salt and pepper.
11. Divide chicken and sauce amongbowls.
12. Garnish each serving with reservedalmonds and chopped parsley.
13. Per serving: 360 Calories, 20 g fat, 2 g fiber
14. Bon Appétit