Chicken in Garlic-Almond Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This aromatic chicken in garlic-almond sauce is a sophisticated yet simple high-protein dish inspired by classic Spanish flavours. The recipe uses a traditional technique of thickening the sauce with toasted bread and ground almonds, resulting in a velvety texture that perfectly coats the succulent chicken legs. Infused with dry Sherry and optional saffron, the sauce offers a wonderful depth of flavour that feels both celebratory and deeply comforting.

Ideal for a nutritious mid-week meal or a relaxed weekend dinner, this recipe is packed with healthy fats and protein. The contrast between the tender, slow-simmered chicken and the crunchy toasted almond garnish makes for a truly satisfying plate. Serve it in shallow bowls with a side of steamed greens or crusty bread to mop up every drop of the savoury sauce.

Ingredients for Chicken in Garlic-Almond Sauce

4 colheres de sopa de azeite, divididas
120ml slivered almonds
300g 1/2" cubes crustless white bread
4 dentes de alho
475ml de caldo de galinha com baixo teor de sódio
160ml dry Sherry or white wine
1/2 teaspoons freshly ground black pepper plus more for seasoning
1/2 teaspoons saffron threads (optional)
Sal kosher
4 coxas de frango (coxa e sobrecoxa)
1 onion, minced
1 colher de sopa de salsa crespa picada

How to make Chicken in Garlic-Almond Sauce

Heat 45ml olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes; transfer to paper towels. Place 50g almonds in a blender or food processor. Set aside remaining almonds for garnish. Add bread cubes and garlic to same pot. Cook, stirring frequently, until bread is golden brown and crisp, 4-5 minutes. Using a slotted spoon, transfer to blender. Add broth, Sherry, 1/2 teaspoons pepper, saffron, if using, and a large pinch of salt; process until almost smooth. Set aside.

Heat remaining 1 tablespoon olive oil in same pot over medium-high heat. Season chicken with salt and pepper. Add to pot and cook, turning down heat if needed to prevent burning, until chicken is golden brown on all sides, about 12 minutes total (this step is just to brown the skin). Transfer chicken to a plate.

Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and chicken to pot, pushing down chicken to submerge. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is just cooked through, about 20 minutes. Season to taste with salt and pepper.

Divide chicken and sauce among bowls. Garnish each serving with reserved almonds and chopped parsley.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.