Sherry-braised Chicken with Baby Leeks and Watercress Picada
Ingredients
2 tbsp olive oil
8 chicken thighs (approx. 1kg), skin-on, bone-in, patted dry
300g baby leeks, sliced 2.5 cm thick
160ml dry sherry
500ml chicken stock
5 tbsp extra-virgin olive oil (approx.)
50g stale bread, roughly chopped
1 garlic clove, peeled and bashed
50g blanched almonds
60g watercress
½ lemon, zested and juiced
2 tbsp sherry vinegar (approx.)
750g new potatoes, steamed
6 servings
Calories~808 kcal
Protein~39 g
Carbs~25 g
Fat~59 g
Fiber~3 g
Sugar~2 g
Total recipe
Calories~4,850 kcal
Protein~235 g
Carbs~150 g
Fat~355 g
Fiber~16 g
Sugar~10 g
Directions
Step 1
Heat the olive oil in a large, lidded pan over a medium-high heat. Season the chicken with sea salt; cook in batches, skin-side down, for 8-10 mins, until golden; remove.
Step 2
Add the leeks; cook, covered, for 10 mins or until softened. Add the sherry; cover and cook for 5 mins.
Step 3
Add the stock, return the chicken skin-side up and bring to the boil. Reduce to a simmer and cook with the lid ajar for 15 mins. Remove the lid and simmer for 10 mins more or until the chicken is cooked through.
Step 4
For the picada, in a separate pan, heat 1½ tbsp extra-virgin olive oil; fry the bread over a medium heat until golden and crisp. Tip onto a plate to cool. 5. Return the pan to the heat, add 1½ tbsp extra-virgin olive oil and fry the garlic and almonds on a medium-low heat for 5 mins – don’t let the garlic burn. Tip onto a plate and leave to cool.
Step 5
Return the pan to the heat, add 1½ tbsp extra-virgin olive oil and fry the garlic and almonds on a medium-low heat for 5 mins – don’t let the garlic burn. Tip onto a plate and leave to cool.
Step 6
Blitz the bread to a crumb in a food processor. Add the garlic and almonds; blitz again. Add the watercress and remaining extra-virgin olive oil to the processor, and blitz to a thick paste. Season with salt.
Step 7
When the chicken is ready, Reserve 1 tbsp of picada to garnish, then stir the rest into the stock in the pan to create a thickened sauce. Add the lemon zest and juice, then stir in the vinegar to taste. Scatter over the reserved picada. Serve with the potatoes.
