Sherry-braised Chicken with Baby Leeks and Watercress Picada
By OcadoLife
Published on 08 February 2024
“Picada is a paste made with bread, almonds and garlic, used to bring flavour and body to sauces in Spanish cooking,” says chef, stylist and writer Olivia Cavalli, who created this Sherry-braised Chicken with Baby Leeks and Watercress Picada. “I’ve added watercress for extra punch.” Looking for more chicken recipes? Look no further.Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 2 tbsp olive oil
- 8 chicken thighs (approx. 1kg), skin-on, bone-in, patted dry
- 300g baby leeks, sliced 2.5 cm thick
- 160ml dry sherry
- 500ml chicken stock
- 5 tbsp extra-virgin olive oil (approx.)
- 50g stale bread, roughly chopped
- 1 garlic clove, peeled and bashed
- 50g blanched almonds
- 60g watercress
- ½ lemon, zested and juiced
- 2 tbsp sherry vinegar (approx.)
- 750g new potatoes, steamed
Method
Step 1
Heat the olive oil in a large, lidded pan over a medium-high heat. Season the chicken with sea salt; cook in batches, skin-side down, for 8-10 mins, until golden; remove.Step 2
Add the leeks; cook, covered, for 10 mins or until softened. Add the sherry; cover and cook for 5 mins.Step 3
Add the stock, return the chicken skin-side up and bring to the boil. Reduce to a simmer and cook with the lid ajar for 15 mins. Remove the lid and simmer for 10 mins more or until the chicken is cooked through.Step 4
For the picada, in a separate pan, heat 1½ tbsp extra-virgin olive oil; fry the bread over a medium heat until golden and crisp. Tip onto a plate to cool. 5. Return the pan to the heat, add 1½ tbsp extra-virgin olive oil and fry the garlic and almonds on a medium-low heat for 5 mins – don’t let the garlic burn. Tip onto a plate and leave to cool.Step 5
Return the pan to the heat, add 1½ tbsp extra-virgin olive oil and fry the garlic and almonds on a medium-low heat for 5 mins – don’t let the garlic burn. Tip onto a plate and leave to cool.Step 6
Blitz the bread to a crumb in a food processor. Add the garlic and almonds; blitz again. Add the watercress and remaining extra-virgin olive oil to the processor, and blitz to a thick paste. Season with salt.Step 7
When the chicken is ready, Reserve 1 tbsp of picada to garnish, then stir the rest into the stock in the pan to create a thickened sauce. Add the lemon zest and juice, then stir in the vinegar to taste. Scatter over the reserved picada. Serve with the potatoes.