Instructions
Start by heating a large frying pan over high heat. Season the chicken pieces generously with salt and pepper, then add the olive oil to the hot pan. Carefully place the chicken into the pan and brown each side for about 5 minutes until beautifully golden and crisp. Once browned, transfer the chicken to a plate and set aside to rest. Reduce the heat to medium and add the chopped onions to the flavorful chicken drippings in the pan. Sauté the onions for about 3 minutes until they start to soften. Stir in the garlic and a pinch of saffron, cooking gently for another 3 to 4 minutes, allowing the saffron to release its vibrant color and fragrant aroma. Pour in the dry sherry and let it simmer for 3 to 5 minutes until the liquid thickens into a syrupy glaze, intensifying the flavors. Return the browned chicken legs to the pan, then pour in the chicken stock, adding the fresh thyme and plump raisins. Cover the pan, reduce the heat to low, and let everything simmer gently for 20 minutes, ensuring the chicken becomes tender and infused with the lovely sauce. Add the chicken breast pieces and any juices collected on the plate back into the pan. Continue to simmer uncovered for another 10 minutes, allowing the sauce to reduce to a luscious consistency and the chicken to cook through completely. While the chicken finishes cooking, preheat your oven to 200°C (180°C fan)/gas mark 6. Spread the pine nuts evenly on a baking sheet and roast them for 10 minutes, or until they turn a delicious golden-brown, releasing their rich, nutty fragrance. Check the seasoning of your chicken and sauce, adjusting salt and pepper as needed. Sprinkle the toasted pine nuts and fresh parsley over the top, adding a beautiful texture and vibrant color. Serve this sumptuous chicken dish alongside fragrant rice to soak up every bit of the savory sauce. Enjoy!
