Spanish Style Sweet And Sour Chicken
Submitted by lillian julow, from gainesville, fl, a 2009 finalist in the chicken cooking contest, put on by the national chicken council. Enjoy!!
Steps
On tray in oven , place almonds and bread.
Bake at 350 f until light brown , 3-5 minutes , turning once.
Set aside and cool to room temperature.
Preheat oven to 375f.
With scissors , trim chicken skin so it just covers meat.
Cut chicken breasts in half crosswise.
Sprinkle chicken with salt and pepper.
In large heavy skillet over medium high heat , place olive oil.
Add chicken in batches , starting with skin side down and turning once until well browned on all sides.
Move to 2-l / 2 quart casserole with cover.
Discard oil in skillet but retain browned bits and any remaining chicken juices.
Return skillet to medium heat and add butter and chicken broth.
Simmer , stirring , until all brown bits are incorporated into the stock mixture.
Set aside.
Tear toasted bread into small pieces and place in small bowl containing vinegar.
Place almonds in food processor and pulse until finely ground.
Add soaked bread , cinnamon , ginger and sugar to processor and pulse until smooth.
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Ingredients
chicken thighs, whole almond, french bread, salt, pepper, olive oil, unsalted butter, chicken broth, sherry wine vinegar, ground cinnamon, fresh ginger, sugar, flat leaf parsley