Chicken in Garlic-Almond Sauce

This recipe got mixed reviews in our household. My husband wasn't a huge fan, but I liked it and the kids liked it. They refuse to eat anything with sauce, but the chicken is cooked in the sauce so I figured that was good enough :)

The only thing I'll say about this recipe is it's probably not a bad idea to leave out the saffron. For one, it's expensive. I found 1-oz tins ranging from $65 to 138.50 on Amazon. I purchased mine from a local grocery store, 0.01 oz for about $11 (if you do the math that is about $1100 per oz, yikes!). On top of that, I think it stinks horribly! It does give the dish it's beautiful yellow hue, so don't be alarmed if you leave it out and the dish is not yellow.

4 Tbsp olive oil, divided
1/2 cup slivered almonds
2 cups, 1/2" cubes crust-less white bread
4 garlic cloves
2 cups low-sodium chicken broth
2/3 cups dry Sherry or white wine
1/2 tsp saffron threads (optional)
Kosher salt
4 chicken legs (thigh and drumstick)
1 onion, minced
1 Tbsp chopped flat leaf parsley

• Heat 3 Tbsp olive oil in a large skillet over medium heat. Add almonds and stir until golden brown.
• Transfer almonds to paper towels and place 1/3  in blender or food processor. Set aside remaining for garnish.
• Add bread cubes and garlic to skillet and cook, stirring frequently, until golden brown and crisp.
• Transfer to processor. Add brother, Sherry, 1/2 tsp pepper, saffron, and large pinch of salt.
• Process until almost smooth and set aside.
• Heat remaining Tbsp olive oil in same skillet over medium-high heat. Season chicken with salt and pepper.
• Add to skillet and cook until golden brown on all sides. Transfer to a plate.
• Add onion to the pot, cook stirring often until onion is caramelized at edges.
• Add sauce and chicken to pot, bring to a simmer, cover, and reduce to low.
• Simmer until cooked through, about 20 minutes.
• Divide chicken and sauce among bowls, garnish each serving with reserved almonds and chopped parsley.