I LOOOOOVE dark meat chicken! Especially chicken thighs—they’re succulent and delicious, the perfect portion size (two thighs per person), and they’re cheap. I also love nuts. In this recipe I put these two ingredients together and take the humble chicken thigh to a totally new level. I braise these lovelies with lots of mushrooms and then thicken the sauce with toasted almond purée. The result is a dish that is surprisingly rich and, thanks to the nuts, has an excellent mouthfeel. It’s definitely one of the best recipes I’ve ever come up with.
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