Braised Chicken Thighs with Mushrooms & Almond Purée
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.