Pollo en Pepitoria

A classic Spanish chicken dish with almond sauce, saffron, and spices. Tender meat is braised in an aromatic broth with dry sherry and served with a silky sauce thickened with egg yolks and ground almonds.

Ingredients

• 8 pcs Chicken thighs
• 4 tbsp Extra virgin olive oil
• 6 clove Garlic
• 35 g Almonds
• 30 g Stale bread
• 2 tbsp Parsley
• 1 pcs Onion
• 1 pcs Carrot
• 1 pcs Celery
• 250 ml Dry sherry
• 350 ml Chicken broth
• 1 pinch Saffron
• 1 pcs Cinnamon stick
• 1 pinch Cloves
• 2 pcs Bay leaf
• 2 pcs Egg
• 2 pcs Almonds

Instructions

1. Pour the saffron into 75 ml of freshly boiled water in a small bowl, stir, and let it steep. Heat 2 tablespoons of olive oil in a wide shallow pot. Fry the garlic until golden, then add the blanched almonds and bread. Fry, stirring, until everything turns golden. Transfer to a food processor, add salt, pepper, and parsley. Blend into a uniform mixture and set aside.
2. Add the remaining 2 tablespoons of oil to the pot and brown the chicken thighs on all sides over medium-high heat, seasoning with salt and pepper as they cook. Transfer the chicken to a bowl and set aside.
3. Leave approximately 2 tablespoons of chicken fat in the pot. Fry the finely chopped onion, carrot, and celery until golden. Pour in the dry sherry, stirring vigorously to deglaze all the browned bits stuck to the bottom. Add the chicken broth and the saffron infusion with its water. Bring to a boil, then reduce heat to low. Add the cinnamon stick, cloves, and bay leaves. Return the chicken to the pot with all its juices, season to taste. Cover and braise over low heat for approximately 40 minutes until fully cooked.
4. Transfer the chicken to a separate bowl, cover with foil to keep warm. There should be sufficient liquid remaining in the sauce. Separate the egg yolks from the whites. Finely chop the whites and set aside. Mash the yolks in a small bowl and gradually add 2–3 tablespoons of sauce at a time, mixing well. Bring the remaining sauce in the pot to a boil so it thickens slightly and can coat the chicken. Remove from heat and take out the cinnamon stick and bay leaves. Slowly pour in the yolk mixture, stirring constantly, and simmer over very low heat for 2–3 minutes until thickened. Add the reserved almond mixture—the sauce will thicken further. Return the chicken to the pot and heat for about 3 minutes, basting it with the sauce. Season to taste.
5. Sprinkle the dish with fresh parsley, chopped almonds, and sliced egg whites. Serve directly from the pot with white rice.