Welcome to One Pot Bangers, Benjamin Kemper’s weekly column, the place you’ll discover our freshest, boldest cooking concepts that require only one pot, skillet, or sheet pan. Busy week? We’ve obtained you coated with these low-effort, high-reward recipes from across the globe.
Once I was 15, I gained the lottery with a bunch mother in Madrid who had not solely mastered the Spanish classics—tortilla española, croquetas, gazpacho, what have you ever—however improved upon a variety of them. One such María Ángeles revamp was pollo en salsa de almendras (hen in almond sauce), an Andalusian stew that, when achieved proper, evokes the heady flavors of Moorish Spain: saffron, garlic, oregano, parsley.
However Spanish eating places and tapas bars usually minimize corners when making the dish. They’ll nix the costly saffron, including meals coloring as a substitute, or skimp on the (additionally dear) marcona almonds in favor of bland Californian nuts. It’s a recipe for mediocrity that ends in a skinny, gruel-like sauce with neither spice nor soul. Not so my host mother’s model, which provides white wine for depth and sherry vinegar for tang. The primary evening she served it, I wiped the plate so clear with bread that I earned the nickname El Lavavajillas, “the dishwasher.”
Whereas the hen and aromatics on this recipe come straight from María Ángeles’ scratchpad, the pimentón oil is all me—with out it, the dish goes straight to Brown Meals jail. I’m all for dressing meals down, however right here, the crimson drizzle provides not solely coloration however a campfire-y smokiness that knits the flavors collectively. Andalusian abuelas could wag their fingers at María Ángeles and me, however as M.F.Okay. Fisher as soon as wrote, an excellent meal ought to “shake individuals from their routines, not solely of meat-potatoes-gravy, however of thought, of conduct.” ¡Salud! to that.
Spanish Almond Hen with Saffron-Wine Sauce
Simmered with garlic and drizzled with smoky paprika oil, pollo en salsa de almendras is one in every of Iberia’s nice unsung consolation meals.
Yield: serves 4
1 hour, half-hour
- ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. smoked Spanish paprika (pimentón)
- 3 lb. bone-in hen thighs, pores and skin discarded, patted dry
- Kosher salt and freshly floor black pepper
- 2 medium yellow onions, finely chopped
- 4 garlic cloves, finely chopped, divided
- 2 tsp. all-purpose flour
- 1 cup dry white wine
- 2 cups hen inventory
- ¼ tsp. dried oregano
- Small pinch saffron threads, crumbled
- 10 oz. roasted salted marcona almonds (about 2 cups), finely floor, plus extra, entire, for garnish
- 1 Tbsp. sherry vinegar
- Parsley leaves, for garnish
- In a big skillet, stir collectively 2 tablespoons of the oil and the paprika. Flip the warmth to medium and prepare dinner, stirring repeatedly, till aromatic, about 1 minute. Switch to a jar and put aside. Wipe out the pot and return it to the range.
- Season the hen with salt and black pepper. Flip the warmth to excessive and add 2 tablespoons of the oil. When it’s scorching and shimmering, add the hen in batches, skin-side down and prepare dinner, turning as soon as, till browned on each side, about 8 minutes. Switch to a plate.
- To the empty skillet, add the remaining oil and the onions and switch the warmth to medium-high. Cook dinner, stirring sometimes, till comfortable and translucent, about 12 minutes. Add three of the garlic cloves and prepare dinner till aromatic, about 1 minute extra. Stir within the flour and prepare dinner till no white streaks stay, about 1 minute. Add the white wine, flip the warmth to excessive, and prepare dinner till effervescent and thick, about 3 minutes. Step by step stir within the inventory, oregano, and saffron. Add the reserved hen and any accrued juices and convey to a boil. Flip the warmth to medium-low and prepare dinner, partially coated and turning as soon as midway by means of cooking, till the hen may be very tender, about 55 minutes.
- Stir within the almonds, vinegar, and remaining garlic and prepare dinner for 3 minutes extra. Drizzle with the reserved paprika oil, sprinkle with the parsley and coarsely chopped almonds, and serve.