Pollo en Pepitoria

Ingredients

• 3 lb bone-in chicken thighs and drumsticks
• Salt and pepper to taste
• 3 tbsp olive oil
• ½ cup blanched almonds
• 3 cloves garlic, peeled
• 1 large onion, finely chopped
• 1 cup dry white wine
• 1½ cups chicken stock
• 2 bay leaves
• ¼ tsp saffron threads
• 2 hard-boiled eggs
• 2 tbsp chopped fresh parsley

Method

1. Season the chicken. Fry the almonds and whole garlic cloves in the olive oil in a Dutch oven over medium heat until golden, then set them aside.
2. Brown the chicken in the same oil in batches, about 8 minutes, and set it aside.
3. Cook the onion until soft and golden, about 8 minutes. Add the wine and scrape the pot, then add the stock, bay leaves and chicken.
4. Cover and simmer gently until the thickest piece reaches 165°F, about 30 minutes.
5. Meanwhile, toast the saffron in a dry pan for a few seconds. Peel the eggs, keep the whites, and blend or pound the yolks with the almonds, garlic, saffron and half the parsley into a thick paste, adding a little broth.
6. Stir the paste into the stew and simmer uncovered 10 minutes, until the sauce thickens. Top with the chopped egg whites and remaining parsley.

Notes