Comforting, delicate and delicious. Eat it with contented grunting noises and something green on the side. Feeds 2.
- 4 chicken thighs
- 2 tsp veg oil
- 200g baby new potatoes, cut in half
- 80g whole blanched almonds, toasted until deeply golden
- 100ml fino sherry
- Salt and pepper
- Season the chicken and heat the oil in a thick-bottomed lidded pan over a medium heat
- Brown the chicken all over
- Add the potatoes and flip through the chickeny oil until they take on a bit of colour
- Throw in the almonds and sherry
- Stir in, bubbling and scraping the tasty brown off the bottom
- Add 100ml water, cover with a lid and bring to the boil. Turn the heat to a simmer and cook for 20 mins. Check the seasoning and serve.
Sophie cooks 