From Historic Castile: A Golden Chicken & Garlic Stew (Pollo en Pepitoria)
Details
A classic Spanish chicken stew, thickened with a garlicky almond and egg yolk paste.
Ingredients
Instructions
Prepare the Chicken
Season the chicken pieces generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
Brown the Chicken
In a large, heavy-bottomed pot or Dutch oven, heat about 4 tablespoons of olive oil over medium-high heat. Working in batches, brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
Sauté Aromatics
Reduce the heat to medium and add the chopped onion to the same pot. Sauté until soft and translucent, about 8-10 minutes.
Make the Picada (Flavor Paste)
While the onion is cooking, heat the remaining 2 tablespoons of olive oil in a separate small frying pan. Fry the slice of bread until golden on both sides, then remove. In the same oil, fry the whole garlic cloves and almonds until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn them.
Blend the Sauce
Separate the yolks from the hard-boiled eggs; set the whites aside. In a blender or food processor, combine the fried bread, garlic, almonds, and the hard-boiled egg yolks. Add about half of the white wine and blend to a thick, relatively smooth paste.
Combine and Simmer
Add the garlic-almond paste to the pot with the sautéed onions and stir for a minute. Pour in the rest of the white wine to deglaze the pot, scraping up any browned bits from the bottom. Return the chicken pieces to the pot.
Cook the Stew
Add the chicken broth, bay leaf, and the pinch of saffron threads. Bring to a simmer, then reduce the heat to low, cover, and let it cook gently for 40-50 minutes, or until the chicken is tender and cooked through. The sauce should have thickened nicely.
Serve
Finely chop the reserved egg whites. Taste the sauce and adjust for salt and pepper. Serve the chicken hot, ladled with plenty of the golden pepitoria sauce. Garnish with the chopped egg whites and fresh parsley. It is traditionally served with fried bread croutons or potatoes.
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