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

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

Ingredients

Europe
Spain
Madrid
Main course
Mediterranean

Ingredients

Method