The other night I made the Spanish chicken recipe that appeared in last Sunday's NYT magazine. It seemed very strange coming together, and it will never win a beauty competition, but it was tasty—be sure you have lots of sopping-up bread for this meal!
6 Tbsp olive oil
1/2 cup blanched almonds
1/2 cup country bread, torn into small pieces
4 cloves garlic, chopped
small pinch saffron
1 Tbsp chopped parsley
3–4 lbs. chicken pieces
1 dried red chili
1 Spanish onion, sliced (oops, I just realized it said sliced—I chopped mine)
1/2 cup white wine
1 cup chicken broth
1/2 cup pitted green olives
Heat 2 Tbsp oil in a large pan. Add the almonds, bread, and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. (I couldn't really get the bread to toast.) Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste. Set aside.
Preheat oven to 300°. Season the chicken with sea salt and dust with a little flour. Add 2 Tbsp oil to the pan and place over medium-high heat. Add chicken and brown on all sides, then remove to a plate. Wipe out the pan. (This seemed just plain wrong to me. I tried to wipe out the pan with a paper towel, but some of it got stuck to the pan, so I ended up running a little tap water in it and essentially deglazing the pan and throwing away all those yummy browned bits! Phooey!) Add the remaining 2 Tbsp oil, the chili, and the onions and cook until softened. Discard the chili. Return the chicken to the pan; pour in the wine and reduce by half.
Add the almond mixture and the broth, bring to a simmer, cover the pan, and cook in the oven until the chicken is almost done, about 40 minutes. Stir in the olives, cover, and cook 10 minutes more.