Pollo en Pepitoría

Saffron Braised Chicken Thickened with Almonds and Egg Yolk


Preparation info

  • Media Racion


    • Difficulty


Appears in


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 down to earth that I secretly call it Farmhouse Chicken. When I tested this dish for the book, I didn’t have one of my usual free-range chickens, so I had to get one of the kitchen team to pick up one from a supermarket. The result was good but the poultry flavour was missing. When made with a good free-range bird, however, the egg and saffron really intensify the flavour of the chicken and create a meal that tastes as close to old-fashioned farmyard chicken as you can get.