Chicken in Pepitoria Sauce
Ingredients
- 1 pcChicken thigh (cut into pieces)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 50 gAlmond with skin (toasted)
- 2 pcHard-boiled egg (yolks only)
- 150 mlDry white wine
- 20 gWheat flour
- 30 gTraditional French bread (fried or toasted)
- 4 tbspExtra virgin olive oil
- 1 pinchSaffron
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlChicken broth
Method
Tender chicken pieces falling off the bone, bound in a velvety almond and saffron sauce. The texture is thick and smooth, with a golden hue from the egg yolks.
- 1
In a pan with olive oil, brown the chicken pieces on all sides. The skin must be well-colored and crispy. Remove and set aside.
- 2
In the same oil, sauté the sliced onion and garlic until translucent. Dust with flour and stir for one minute to cook the starch.
- 3
Toast the almonds and bread in a dry pan. Grind them in a mortar with the hard-boiled egg yolks and saffron to obtain a thick, homogeneous paste.
- 4
Return the chicken to the pan. Deglaze with dry white wine, scraping the bits. Add chicken stock to cover. Cover and simmer over low heat.
- 5
Stir the majada (almond paste) into the sauce. Mix gently. Let it reduce for a few minutes without a rolling boil until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce once the egg yolks are added, or it might split.
- If you don't have a mortar, use a small blender for the majada, but keep some texture.
- The secret is to sear the chicken well at the start so the juices color the sauce.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat gently over very low heat with a splash of water if the sauce has thickened too much.
