Recipe byThe ZestyPlate Kitchen
An elegant Spanish chicken braise: golden chicken simmered with saffron, sherry and sweet raisins, finished with toasted pine nuts. Lovely with rice.
Golden chicken simmered with saffron and sherry, then studded with plump raisins and toasted pine nuts, this Spanish braise balances sweet against savoury in every bite. It feels like a special occasion dish, yet the method is straightforward and forgiving. Serve it with rice or bread and there will be no sauce left in the pan.
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Prep 20 min
Cook 45 min
Total 65 min
Medium
Scale:
- 1.25kg Chicken
- 2 tblsp Olive Oil
- 3 cloves Chopped Garlic
- Pinch Saffron
- 125ml Dry Sherry
- 200ml Chicken Stock
- 1 tbsp Thyme
- 50g Raisins
- 2 tbsp Pine Nuts
- Handful Parsley
Nutrition (per serving)
495
kcal
45g
Protein
11g
Carbs
27g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat a large frying pan over high heat and season the chicken. Add the olive oil, then the chicken, and brown for about 5 minutes on each side, then remove to a plate.
- Lower the heat to medium and fry the onions in the remaining fat for 3 minutes, then add the garlic and saffron and cook for 3-4 minutes more. Add the sherry and simmer for 3-5 minutes until syrupy.
- Return the chicken legs to the pan, add the stock, thyme and raisins, cover, and gently cook over low heat for 20 minutes. Add the breast meat and any juices and simmer for 10 minutes more, until cooked through and the sauce has reduced.
- Meanwhile, heat the oven to 200C/180C fan/gas 6, scatter the pine nuts on a baking sheet, and roast for 10 minutes until golden.
- Season the chicken to taste, scatter with the pine nuts and parsley, and serve with rice.
Tips from the ZestyPlate Kitchen
- Brown the chicken properly before braising. Those caramelised bits give the sauce its depth.
- Stir the saffron into the warm sauce and let it sit so its colour and scent come through.
- Toast the pine nuts on their own so they stay golden and keep their crunch.
- Let the sauce reduce until it turns glossy and clings to the chicken.
Frequently Asked Questions
Yes. A splash of white wine or a little extra stock will do, though dry sherry brings a depth that's hard to replace.
Bone-in legs and thighs stay juicy through the braise. Add any breast meat later so it doesn't dry out.
Plain or saffron rice, or some crusty bread to soak up that sweet, savoury sauce.
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