Authortapasonline
RatingDifficultyIntermediate

Chicken with almonds and mushrooms - this is a traditional Mallorcan dish. You can use any combination of wild mushrooms, shitake, oyster or even chestnut mushrooms.

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 4 Chicken Thighs
 50 g Sobrasada
 1 medium White Onionfinely chopped
 300 g Wild Mushroomsroughly chopped
 3 cloves of Garlicpeeled and finely chopped
 200 ml Chicken Stock
 125 ml White Wine
 30 g Flaked Almonds
 6 sprigs of Fresh Thyme
 1 tsp Sea Salt
 1 tsp Black Pepper
 Plain Flour
 2 tbsp Olive Oil
1

Season the chicken thighs with salt and pepper. Heat olive oil in a frying pan and brown the chicken on all sides. Set aside.

2

Add the onions and garlic to the pan and fry until translucent.

3

Add the sobrasada, cut into small pieces, and cook until melted and thoroughly combined.

4

Add the wine, reduce and add two sprigs of thyme and the mushrooms. Mix well, then transfer to a stockpot or earthenware dish.

5

Add the chicken, the rest of the salt and pepper, and the chicken stock.

6

Bring to a boil, then simmer gently, covered, for about twenty minutes, until the chicken is cooked.

7

Leaving a few for garnish, crush most of the almonds in a pestle and mortar, then add to the pan and mix in. If it requires thickening, dissolve some flour in a little stock and add to the pan until it reaches the desired consistency.

8

Serve each piece garnished with almonds and a sprig of thyme.

Category, Cooking Method,

Ingredients

 4 Chicken Thighs
 50 g Sobrasada
 1 medium White Onionfinely chopped
 300 g Wild Mushroomsroughly chopped
 3 cloves of Garlicpeeled and finely chopped
 200 ml Chicken Stock
 125 ml White Wine
 30 g Flaked Almonds
 6 sprigs of Fresh Thyme
 1 tsp Sea Salt
 1 tsp Black Pepper
 Plain Flour
 2 tbsp Olive Oil

Directions

1

Season the chicken thighs with salt and pepper. Heat olive oil in a frying pan and brown the chicken on all sides. Set aside.

2

Add the onions and garlic to the pan and fry until translucent.

3

Add the sobrasada, cut into small pieces, and cook until melted and thoroughly combined.

4

Add the wine, reduce and add two sprigs of thyme and the mushrooms. Mix well, then transfer to a stockpot or earthenware dish.

5

Add the chicken, the rest of the salt and pepper, and the chicken stock.

6

Bring to a boil, then simmer gently, covered, for about twenty minutes, until the chicken is cooked.

7

Leaving a few for garnish, crush most of the almonds in a pestle and mortar, then add to the pan and mix in. If it requires thickening, dissolve some flour in a little stock and add to the pan until it reaches the desired consistency.

8

Serve each piece garnished with almonds and a sprig of thyme.

Pollo con Almendras y Setas