Warm up with braised chicken

This week, we are preparing a delicious braised chicken with almonds and pine nuts that we will serve with a simple rice pilaf.

BRAISED CHICKEN WITH ALMONDS AND PINE NUTS

Ingredients

4 tablespoons olive oil

1 chicken, cut into eight portions

1 cup almonds

1 cup pine nuts

1 cup chopped onion

2 cups white wine

2 cups chopped tomato

2 cups potatoes, cubed

1 tablespoon chopped garlic

2 cups chicken broth

1 tablespoon chopped fresh thyme

Salt and pepper, to taste

For rice pilaf:

1 tablespoon olive oil

1⁄2 cup chopped onion

2 cups long-grain rice

1⁄2 cup spaghetti pasta, chopped into small pieces

4 cups chicken broth, seasoned to taste

Putting it together

In a large, ovenproof pot over medium heat, add the olive oil and chicken pieces and cook until the chicken is golden brown on all sides. Remove the chicken and set aside; add the almonds and pine nuts and cook for about one minute. Add the onion and cook for about three minutes. Add the wine and cook for about five minutes.

Return the chicken to the pot along with the tomato, potatoes and garlic. Cover the pot and put into a 375-degree oven; cook for about 1-1⁄2 hours.

Prepare rice pilaf: While the chicken cooks, in a large pan over medium heat, add the olive oil, onion, rice and pasta and cook until the rice is golden brown. Reduce heat to low and add the chicken broth. Cook for about 20 minutes, then turn the heat off and let the rice rest for another 20 minutes before serving.

Once both the chicken and the rice are done, simply serve a nice helping of the chicken over some rice topped with plenty of the sauce and some nuts and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.