Chicken in Almond Sauce
This is a centuries old and very traditional recipe that you will still find on many Tavern menus today.
3 ½ LBS CHICKEN PARTS – your favorite
SALT AND FRESHLY GROUND BLACK PEPPER
2-3 TBS OLIVE OIL
1 ONION CHOPPED
1 GARLIC CLOVE – minced
2 GARLIC CLOVES – mashed or minced
2 TSP FLOUR *
½ CUP CHICKEN BROTH
½ CUP DRY WHITE WINE*
1 BAY LEAF
FEW THREADS SAFFRON
2 TBS PARSLEY OR BASIL – minced
PINCH OF NUTMEG – to taste
20 BLANCHED ALMOMNDS – finely ground
1 EGG – hard boiled, finely chopped
Season the chicken with salt and pepper and rub all over the skin, well. Heat oil in a cast iron pan and brown the chicken, a few pieces at a time, over medium-high heat. Brown on all sides.
Stir in the onions and minced garlic and cook until the onion is wilted. Stir in the flour and blend well, add the broth, wine, nutmeg and bay leaf. Cover and cook over medium, heat for about 45 minutes or until the chicken is fully cooked and the juices run clear when a thick part or thigh is pricked.
In the meantime, mash together the almonds, saffron, a pinch of salt, the pressed garlic, and 1 tablespoon of the parsley or basil (parsley and basil are best minced with a mortar or in a small processor).
When the chicken is done, remove the bay leaf and discard. Stir in the almond mixture and taste the sauce for salt. Sprinkle the egg and remaining minced parsley or basil over the top and serve hot.
NOTE: I like to use WONDRA flour because it doesn’t lump. Also use a good wine when cooking so that you will enjoy drinking while cooking or with your meal.