Pollo en pepitoria

Ingredients

• Pinch Saffron
• 4 tbsp Extra Virgin Olive Oil
• 6 Garlic Clove
• 35g Almonds
• 30g Stale bread
• 2 tbs chopped Parsley
• 8 Chicken Thighs
• 1 chopped Onion
• 1 chopped Carrots
• 1 chopped Celery
• 250ml Dry sherry
• 350ml Chicken Stock
• 1 Cinnamon Stick
• Pinch Cloves
• 2 Bay Leaves
• 2 Egg

Instructions

1. Place the saffron in a small bowl with 75 ml of just-boiled water, stir and set aside to infuse.
2. Heat 2 tablespoons of the olive oil in a wide, shallow casserole over medium heat. Add the garlic and cook until pale gold. Add the blanched almonds and stale bread and fry, stirring, until everything is evenly golden. Transfer to a blender with salt, pepper and the chopped parsley and blitz to a smooth paste.
3. Add the remaining olive oil to the pan. Season the chicken thighs and brown them all over. Transfer to a bowl and set aside.
4. Pour off excess fat, leaving about 2 tablespoons. Add the onion, carrot and celery and cook until golden. Pour in the dry sherry, scraping up any browned bits. Add the chicken stock and the saffron with its soaking liquid, bring to the boil, then reduce to a simmer. Add the cinnamon stick, a pinch of cloves and the bay leaves. Return the chicken with any juices, season and cook gently, covered, for about 40 minutes until tender.
5. Remove the chicken and keep warm, covered with foil. Separate the eggs, roughly chop the whites, and mash the yolks in a bowl. Gradually mix in a few tablespoons of the hot sauce to temper the yolks.
6. Bring the remaining sauce to the boil and reduce slightly until it coats the chicken, then lower the heat. Remove the bay leaves and cinnamon. Stir in the yolk mixture and cook gently for a few minutes until thickened, without boiling. Add the almond paste and mix well.
7. Return the chicken to the pan and warm through for 2–3 minutes, spooning the sauce over. Adjust seasoning and finish with extra parsley, almond pieces and chopped egg whites if using. Serve immediately.

instructions_source: editorial-classic