Chicken in Pepitoria
A classic Spanish chicken dish cooked in a rich almond and saffron sauce, enriched with garlic, stale bread, and parsley, finished with eggs and sherry for depth.
Pasos
- 1
Hydrate saffron in 75 ml hot water and set aside. Heat oil in a broad, shallow casserole. Fry garlic until pale gold, then add almonds and bread and continue frying until golden. Transfer to a processor with salt, pepper, and parsley; blend to a paste.
- 2
In the same pan, heat the remaining oil and brown the chicken all over. Remove to a bowl and set aside.
- 3
Discard all but about 2 tablespoons of chicken fat. Cook onion, carrot, and celery until golden. Add sherry to deglaze, scraping up any browned bits. Pour in stock and saffron with its soaking water; bring to a boil, then simmer. Add cinnamon stick, cloves, bay leaves, and return the chicken with juices. Season and simmer gently for about 40 minutes with the lid on.
- 4
Return the chicken to the pan, keeping the sauce. Separate egg yolks from whites; mash yolks and gradually whisk in a couple of tablespoons of sauce. Bring the remaining sauce to a boil to thicken slightly, then turn the heat down. Remove bay leaves and cinnamon stick. Add the yolk mixture and cook a few minutes until thickened. Stir in the almond paste from step 1 to further thicken. Return the chicken and heat about 3 minutes, spooning sauce over it. Adjust seasoning.
- 5
Scatter extra parsley, almond pieces, and chopped egg whites if using. Serve straight from the dish with rice if you like.
