Spanish cuisine · Meat & Kebab

Pollo en Pepitoria

Chicken in saffron and almond sauce thickened with egg – old Castilian Sunday cooking.

Ingredients · for 4 servings

• 1 chicken, jointed
• 1 onion
• 3 garlic cloves
• 100 g almonds
• 2 hard-boiled eggs
• 150 ml white wine
• 400 ml chicken stock
• 1 pinch saffron
• 1 slice white bread
• Olive oil

Instructions

1. Salt the chicken pieces and brown in olive oil all over; remove.
2. Sweat the onion and garlic; toast the almonds and the bread slice golden.
3. Pound the almonds, bread, the yolk of the hard-boiled eggs and saffron into a paste in a mortar (picada).
4. Braise the chicken with white wine and chicken stock, covered, for 30 min.
5. Stir in the paste and let thicken for 10 min until the sauce is creamy.
6. Serve sprinkled with the chopped egg white.