You know when a meal feels like it should be way harder to make than it is? This Spanish chicken is that dish. I made it on a random Tuesday, halfway through a pile of laundry and a full inbox, and it still felt like I’d done something fancy. There’s sherry, orange zest, a bit of slow oven magic — it smells like a warm summer kitchen in Seville and tastes like you’ve been cooking all day (even if you haven’t).
And honestly, don’t skip the chocolate picada sauce if you’re feeling bold. It’s optional, but it’s got that wild sweet-savory depth that makes people stop mid-bite and go, “Wait, what is that?” I’ve served this to fussy eaters and food snobs alike — all happy, all quiet by the end. That’s a win.
Why You’ll Love It
- The chicken is crazy juicy and full of rich, citrusy flavor
- You only need one pan — less mess, more chill
- Feels like a dinner party, but it’s weeknight doable
- That orange zest and sherry combo? Unreal
- Leftovers reheat beautifully (if you even have any)
- You can dress it up with saffron rice or keep it rustic with crusty bread
Ingredients
For the Spanish chicken:
- 4 chicken leg quarters
- Salt & pepper
- 1½ cups chopped onion
- 3 oz sherry (dry, ideally — no cooking sherry from 1997, please)
- 1 can diced tomatoes
- Zest of 1 orange
- 1 bay leaf
- 2 sprigs fresh thyme
For the optional chocolate picada sauce:
- ½ cup Panko breadcrumbs
- ¼ cup toasted sliced almonds
- ¼ cup fresh parsley
- 2 tsp minced garlic
- 1 oz dark chocolate
- 2 tbsp olive oil
- ⅛ tsp cinnamon
- Pinch of saffron threads, ground cloves, or anise seeds (if you have ‘em)
- 2–3 tbsp chicken broth
How to Make It
Sear your chicken golden:
Preheat the oven to 350°F (180°C). Season the chicken legs well with salt and pepper. Sear them skin-side down in a hot cast iron pan until golden and crispy, about 4–5 minutes per side. You want that skin to lift off the pan easily — don’t force it.
Let the onions drink up the sherry:
Remove the chicken and set aside. Add chopped onions and pour in the sherry. Stir with a wooden spoon to loosen all the good bits stuck to the bottom. Let the sherry mostly cook off while the onions soften.
Build the base:
Add in the canned tomatoes, orange zest, thyme sprigs, and bay leaf. Give it all a good stir, then nestle the chicken legs back into the pan — skin up so it stays crispy. Spoon a bit of sauce over the top if you fancy.
Into the oven:
Pop the whole pan in the oven and bake for 35–45 minutes, or until the chicken hits 165°F internally and the sauce has thickened up a bit. Your kitchen will smell ridiculous by now.
(Optional but epic) Make the picada:
While the chicken bakes, toss the breadcrumbs, almonds, parsley, garlic, and chocolate into a food processor. Add olive oil, cinnamon, a pinch of saffron or whatever warm spice you’ve got, and a splash of chicken broth. Blend into a thick, slightly gritty sauce. Taste — it should be earthy, nutty, and just a little mysterious.
Serve it hot:
Spoon the chicken and that glorious sauce over rice or into a shallow bowl with crusty bread. Add a drizzle of the picada over top if you’re feeling dramatic (and you should be).
Common Mistakes and How to Dodge Them
Why is my chicken rubbery?
You probably didn’t sear it long enough. Get that golden crust — it locks in the juices. Also, don’t overcrowd the pan.
My sauce is too watery.
Simmer it a bit on the stovetop after baking. Or remove the chicken and let it reduce slightly before serving.
I don’t have sherry — what now?
Use dry white wine or a splash of apple cider vinegar mixed with water. It won’t be identical, but close enough.
Chocolate in sauce??
Yes. Trust. It’s subtle, not dessert-y. Think mole vibes — earthy, deep, a tiny bit sweet.
Storage and Reheating
- Fridge: Keeps 3–4 days in a sealed container
- Freezer: Freeze cooked chicken and sauce together — reheats beautifully
- Reheat: Oven at 180°C or microwave in short bursts; add a spoonful of broth if the sauce thickens too much
Frequently Asked Questions
Can I use chicken breasts?
Eh… technically, yes. But legs stay juicier with this method. If you must, keep an eye on the timing — breasts dry out fast.
Do I need to make the picada?
Nope, but it’s brilliant if you’ve got time. Adds real depth and flair. Plus, great conversation starter: “Yes, that’s chocolate.”
What do I serve this with?
Saffron rice, crusty sourdough, or roasted potatoes work a charm. A green salad with orange slices is nice too.
Can I make this in advance?
Absolutely. Tastes even better the next day. Just don’t tell your guests — they’ll think you cooked it fresh just for them.
Nutrition Facts (Per Serving)
- Calories: ~253 kcal
- Fat: 17g
- Carbs: 11g
- Protein: 13g
- Sodium: 318mg
- Sugar: 5g
Try More Jamie Oliver Recipes:
Jamie Oliver Spanish Chicken
Description
Rustic Spanish chicken leg quarters braised with tomato, citrus, and herbs — with the option of a bold chocolate-almond picada to stir things up.
Ingredients
Optional picada:
Instructions
- Sear seasoned chicken legs till golden. Remove.
- Deglaze pan with sherry, sauté onions.
- Add tomatoes, zest, herbs; return chicken to pan.
- Bake at 350°F for 35–45 mins.
- (Optional) Blend picada ingredients into a thick sauce.
- Serve hot, spooning over picada if using.
Notes
- Use skin-on chicken legs for best flavour and texture.
- Don’t rush the sear — colour = flavour.
- Picada keeps well — drizzle on grilled veg too.
- Swap sherry with dry white wine or cider vinegar mix.