Sunday Chicken

Prep Time:

5

Cook Time:

50

Serves:

4

Level:

Beginner

Tag:

Thanksgiving

ABOUT THE RECIPE

By The New York Times

INGREDIENTS

  • ½ cup whole blanched almonds

  • 1 three-and-one-half pound chicken, cut into serving pieces

  • salt and fres

  • 1 tablespoons dry sherry

  • 1 teaspoon grated orange rind

  • 1 teaspoon grated lemon rind

  • 3 tablespoon lemon juice

  • 1 cup heavy cream

  • ¼ cup grated parmesan cheese

PREPARATION

Preheat oven to 350 degrees.


Place almonds in one layer on a baking sheet and bake until toasted and lightly browned, about 20 minutes.


Sprinkle chicken with salt and pepper. Heat half the butter in a skillet and cook chicken pieces, turning ocasionally, until golden brown and cooked, about 20 minutes. Tranfer chicken to a serving plater and keep warm.


To the skillet add sherry, orange and lemon rind and juice and cook, stirring, until wine almost evaporates. Add cream and bring to a boil. Return chicken to skillet and simmer briefly. Add almonds to sauce and tranfer all to a casserole. Dot with remaining butter, sprinkle with cheese and run under the boiler to glaze.


Serve piping hot.



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