Chicken with Almonds and Pine Nuts

Name: Chicken with Almonds and Pine Nuts (Poulet aux pyrénées)
Yield: Serves 4
Cuisine: France
Ingredients: salt, pepper; 150 ml chicken stock or water and stock cube; 1 large or 2 small onions, chopped; 200 ml dry white wine; 1 bunch flat parsley, chopped; flour for dusting; 4 chicken thighs and 4 chicken drumsticks, preferably cut into 16 small pieces; 50 g blanched almonds, toasted pale brown; 3-4 tbsp olive oil; 2 tbsp pine nuts, toasted pale brown; 1 tsp fresh thyme, stalks removed, or ½ tsp dried thyme; 2-3 cloves of garlic, mashed

Poulet aux pyrénées

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Comforting, warm and easy-going food, simple to cook and a good way to cheer up chicken.

Ingredients

4 chicken thighs and 4 chicken drumsticks, preferably cut into 16 small pieces
flour for dusting
3-4

Europe
France
Main course
Mediterranean

Method

Dust the pieces of chicken with flour. Heat the olive oil in a casserole or sauté pan and brown the pieces of chicken all over. Remove them to a dish and soften the onion slowly in the same oil for 15–20 minutes, adding more oil if necessary. Let it brown very lightly.

Toast the pine nuts and blanched almonds in a medium oven, or by dry frying them. Ensure that they do not burn.