Spanish · Side

Baked Chicken Thigh with sherry and almond

The kind of Spanish plate you make on repeat. sherry and almond, a proper bake, and a finish of fresh herbs.

4.6 from 156 cooks

Prep25 min

Cook60 min

Serves8

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish

The kind of Spanish plate you make on repeat. smoked paprika and garlic, a proper slow-cook,...

1 hr 20 min · Medium

Spanish Members

Spanish

Weeknight-friendly Lamb Dip with the sherry and almond we come back to again and again. Big...

1 hr 45 min · Advanced

Spanish Members

Spanish

Our tested Roasted Lentil Salad: smoky, generous, and balanced with saffron. Serves 8 people...

40 min · Medium

Spanish Members

Spanish

Our tested Stir-Fried Turkey Broth: saffron, generous, and balanced with sherry and almond....

45 min · Easy