Chicken in Pepitoria Sauce
Castilian chicken stew in a mild, aromatic sauce of almonds, hard-boiled egg yolk and saffron. Pure spoon-food cooking for Sunday.
- Total
- 70 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- cut-up chicken2.75 lb
- onion1
- garlic clove3
- almond1.75 oz
- egg2
- saffron1 pinch
- white wine0.75 cup
- chicken broth1.75 cup
- flour2 tbsp
- bay leaf1
- parsley2 tbsp
- olive oil5 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Season the cut-up chicken and dredge lightly in flour, shaking off the excess.
- 2
Heat the olive oil in a casserole and fry the almonds and 2 peeled garlic cloves until golden. Remove and set aside.
- 3
In the same oil, brown the chicken on all sides, about 10 minutes, and set aside.
- 4
Add the finely chopped onion and the remaining minced garlic clove and sauté over low heat for 10 minutes, until the onion is tender.
- 5
Return the chicken to the casserole, pour in the white wine and let the alcohol cook off for 2-3 minutes. Add the chicken stock and the bay leaf.
- 6
Crush in a mortar the fried almonds, fried garlic, saffron, hard-boiled egg yolks and parsley, adding a little stock until you have a fine paste (majado).
- 7
Add the paste to the casserole, stir well, cover and cook gently for 30 minutes, until the chicken is tender and the sauce has thickened.
- 8
Adjust the salt and serve with the chopped egg whites on top.
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