Chicken with Almonds and Green Olives
For the original recipe and instructions, see “Chicken with Almonds and Green Olives” at cooking.nytimes.com
Ingredients
- 6 tablespoons olive oil
- ½ cup blanched almonds (preferably Marcona)
- ½ cup country bread, torn into small pieces
- 4 cloves garlic, chopped
- Small pinch saffron
- 1 tablespoon chopped parsley
- 4 chicken thighs
- 4 chicken drumsticks
- Sea salt
- Flour, for dusting
- 1 dried red chili
- 1 Spanish onion, sliced
- ½ cup white wine
- 1 cup chicken broth
- ½ cup pitted green olives
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