The Pollo en Pepitoria or 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
- 2-3 tbs. olive oil
- 1 garlic clove – minced
- 2 tsp. flour*
- ½ cup dry white wine*
- 1 bay leaf
- Few threads saffron
- 2 tbs. parsley or basil – minced
- Salt and freshly ground black pepper
- 1 onion chopped
- 2 garlic cloves – mashed or minced
- ½ cup chicken broth
- Pinch of nutmeg – to taste
- 20 blanched almonds – 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.