Kategorie

Chicken in pepitoria sauce

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Pollo en pepitoria

Preparation

  1. Put the eggs in a small saucepan and cover completely with cold water. Bring to a boil, cook for 9 minutes once boiling, then cool under cold water. When warm enough to handle, peel them, separate yolks from whites, dice the whites and set them aside.
  2. Meanwhile, peel and finely dice the onion and garlic. Toast the almonds in a dry frying pan over medium heat for 3 to 4 minutes, shaking the pan often. Remove them as soon as they smell fragrant and light golden; do not let them turn dark.
  3. Heat the olive oil in a wide casserole over medium-high heat. Season the chicken with salt and pepper and brown it in two batches for 3 to 4 minutes each, until several sides are golden. Transfer the pieces to a plate.
  4. Reduce the heat to medium. Cook the onion with a pinch of salt in the cooking fat for 5 minutes until soft. Stir in the garlic for 30 seconds. Add the wine and simmer uncovered for 2 minutes, scraping any browned residue from the base of the pan.
  5. Add stock, bay leaf and saffron. Return the chicken and any juices to the pan; the liquid should reach about halfway up the pieces. Cover and simmer gently over low heat for 20 to 25 minutes, until the chicken is no longer pink in the centre.
  6. Grind the toasted almonds, egg yolks and 3 tablespoons of the hot stock into as smooth a paste as possible using a mortar or small blender. Stir the paste into the sauce and let it heat over very low heat for 3 to 5 minutes. Do not let it boil vigorously afterwards so the sauce stays smooth.
  7. Remove the bay leaf. Taste and adjust the sauce with salt and pepper, scatter over the diced egg whites and parsley, and serve immediately.