Bon Appétit Test Kitchen director Mary-Frances Heck learned this quick braise from her host mother while studying in Spain.
Ingredients: 1/2 teaspoon freshly ground black pepper plus more for seasoning,4 chicken legs (thigh and drumstick),2/3 cup dry Sherry or white wine,1 tablespoon chopped flat-leaf parsley,4 garlic cloves,Kosher salt,2 cups low-sodium chicken broth,4 tablespoons olive oil, divided,1 onion, minced,1/2 teaspoon saffron threads (optional),1/2 cup slivered almonds
Instructions: Heat 3 tablespoons olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes; transfer to paper towels. Place 1/3 cup almonds in a blender or food processor. Set aside remaining almonds for garnish. Add bread cubes and garlic to same pot. Cook, stirring frequently, until bread is golden brown and crisp, 4-5 minutes. Using a slotted spoon, transfer to blender. Add broth, Sherry, 1/2 teaspoon pepper, saffron, if using, and a large pinch of salt; process until almost smooth. Set aside.,Heat remaining 1 tablespoon olive oil in same pot over medium-high heat. Season chicken with salt and pepper. Add to pot and cook, turning down heat if needed to prevent burning, until chicken is golden brown on all sides, about 12 minutes total (this step is just to brown the skin). Transfer chicken to a plate.,Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and chicken to pot, pushing down chicken to submerge. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is just cooked through, about 20 minutes. Season to taste with salt and pepper.,Divide chicken and sauce among bowls. Garnish each serving with reserved almonds and chopped parsley.