Return the garlic to the pan with the chicken and bay, and pour in the sherry or wine, shaking the pan to help the wine emulsify with the oil. Cook for two minutes to evaporate some of the alcohol, then stir in the stock or water, cover and cook for minutes, until the chicken is cooked through. At the last minute, add the almond crumb to the pan and barely stir to thicken the braise, keeping some of the crumbs on top for a crunchy texture.
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Remove from the heat, check the seasoning, then serve. To make the marinade, blend all the ingredients, apart from the chicken and the salad ingredients, to a coarse paste. Toss the chicken in the marinade and refrigerate for one to eight hours. Line a baking tin with foil, this makes washing-up easier then arrange the chicken in a single layer.
Remove from the oven and set aside to rest for five minutes. While the chicken is resting, toss the salad ingredients in a bowl with three tablespoons of water, until everything is evenly distributed.
Check the seasoning, then serve the salad with the chicken and some of the tin juices. Three-cup chicken Prep 15 min Cook 30 min Serves 4. Facebook Twitter Pinterest. Topics Chicken Four favourite recipes. Reuse this content. Order by newest oldest recommendations. Show 25 25 50 All.
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