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. Brown the chicken and remove it, then sauté the onion and garlic.
2. Toast the almonds and the slice of bread until golden brown.
3. Crush almonds, bread, egg yolks and saffron to a paste in a mortar.
4. Braise the chicken with wine and stock for 30 minutes.
5. Stir in the paste, let it thicken for 10 minutes and sprinkle with chopped egg white.