Pollo en Pepitoría

Name: Pollo en Pepitoría (Saffron Braised Chicken Thickened with Almonds and Egg Yolk)
Yield: Media Racion 6, Racion 4
Cuisine: Spain
Ingredients: 1.6 kg (3 lb 8 oz) chicken, cut into 12 pieces; 4 bay leaves; about 700 ml (24 fl oz) chicken stock; 1 quantity almond picada; 1 large handful flat-leaf (Italian) parsley, roughly chopped; 4 brown onions, finely diced; 185 ml (6 fl oz/¾ cup) olive oil; 2 pinches of saffron threads; 5 garlic cloves, sliced; 6 juniper berries; 750 ml (26 fl oz/3 cups) Spanish fino sherry; 250 ml (9 fl oz/1 cup) dry white wine; seasoned plain (all-purpose) flour, to coat

Saffron Braised Chicken Thickened with Almonds and Egg Yolk

Preparation info

Media Racion
6

Difficulty
Medium

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

The ‘slow foodies’ among you will appreciate this interesting little experiment. I got this recipe from my Aunt Andrea in Madrid. She always cooks this golden chicken dish the same way her family has for generations, by browning off nuggety pieces of Spanish chicken and then making a little picada out of pounded egg and almonds to thicken the sauce. It tastes so rustic and