Total recipe

Calories~4,850 kcal

Protein~235 g

Carbs~150 g

Fat~355 g

Fiber~16 g

Sugar~10 g

6 servings

Calories~808 kcal

Protein~39 g

Carbs~25 g

Fat~59 g

Fiber~3 g

Sugar~2 g

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

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.