Chicken in almond and saffron sauce (pollo en pepitoria)

Ingredients for 4 portions

• 1Whole roasting chicken, jointed into 8–12 pieces
• to tasteSalt
• to tasteBlack pepper
• 2 tbspPlain flour
• 5 tbspOlive oil
• 40 gAlmonds, blanched
• 2 clovesGarlic, whole, peeled
• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 150 mlWhite wine
• 400 mlChicken stock
• 1Bay leaf
• 2Eggs
• 1 gSaffron, a pinch of threads
• 1 tbspParsley, chopped

On the side

• 8 slicesBread

Method

1. Season the chicken pieces with salt and pepper and dust them in the flour, shaking off the excess.
2. Heat the oil in a large casserole over a medium heat and fry the almonds and whole garlic cloves for 2–3 minutes, until golden. Lift them out into a mortar.
3. Brown the chicken in the same oil in batches for 8–10 minutes, until golden all over, and set aside.
4. Lower the heat and gently cook the chopped onion and garlic for 8 minutes, until soft.
5. Return the chicken to the casserole, pour in the wine and let it bubble for 2 minutes. Add the stock and bay leaf.
6. Cover and simmer gently for 35 minutes, until the chicken is tender.
7. Meanwhile, boil the eggs for 10 minutes and cool them in cold water.
8. Peel the eggs, separate the yolks and chop the whites. Pound the almonds, garlic, saffron and yolks in the mortar with a little of the cooking liquid to a smooth paste.
9. Stir the paste into the casserole and simmer uncovered for 10 more minutes, until the sauce has thickened.
10. Check for salt, scatter over the chopped egg white and parsley and serve with bread.

More recipes

• Caldo de pollo – Mexican chicken and vegetable soup1 h
• Griddled chicken breast with garlic, parsley and salad25 min · ≈ €1.80/port.
• Sopa de fideos – chicken noodle soup1 h 35
• Arroz con pollo – chicken and rice1 h 10