Tonight we had another recipe from Nigel Slater’s book, Eat. This book is turning out to be a useful book for us. We find several recipes each month that are worth trying. There are not many ingredients and they are relatively easy to make. This evening we made Chicken, Sherry, Almond Pot Roast.

Start by preheating the oven to 400 degrees. Season 4 large chicken thighs (about 1+ pounds) and then brown them as evenly as possible in a little oil in a Dutch oven over medium-high heat. Slice at least 1/2-1 pound of Yukon Gold or new potatoes into thick “coins” and add them to the Dutch oven.  Cook until they start to brown slightly. Add 2/3 cup salted almonds and allow them to brown until they are a deep gold color. Next pour in 1/2 cup of sherry. Leave the liquid to bubble for a couple of minutes and then 1/2 cup of water. Cover the Dutch oven with a tight fitting lid and place in the oven for 25 minutes. Remove from the oven and add some chopped fresh chervil or parsley or cilantro. Serve and enjoy.

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