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.

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