Pollo en Pepitoria (Chicken in Almond and Saffron Sauce)

Ingredients

• 8 bone-in chicken thighs, about 1.2kg
• 4 tbsp olive oil, divided
• 1 slice white bread, crusts removed
• 50g blanched almonds
• 2 onions, finely chopped
• 3 cloves garlic, crushed
• 100ml dry sherry or dry white wine
• 400ml chicken stock (1 stock cube)
• A good pinch of saffron strands, about 0.3g
• 2 bay leaves
• 2 hard-boiled egg yolks
• 2 tbsp chopped fresh flat-leaf parsley
• Salt and black pepper to taste

Method

1. Soak the saffron in 3 tbsp of the hot stock. Season the chicken and heat 2 tbsp of the oil in a large, lidded casserole over a medium-high heat. Brown the chicken for 6 minutes on each side and transfer to a plate.

2. Add 1 tbsp of the oil to the pot and fry the bread for 1 minute on each side until golden, then add the almonds and fry for 1 to 2 minutes until pale golden. Transfer both to a food processor.

3. Add the remaining oil and cook the onions for 10 minutes. Add the garlic and cook for 1 minute. Pour in the sherry and let it bubble for 3 minutes.

4. Return the chicken to the pot with the stock, saffron liquid and bay leaves. Cover and simmer gently for 35 minutes.

5. Blend the bread, almonds and egg yolks to a paste with a ladleful of the cooking liquid. Stir into the pot and simmer, uncovered, for 10 minutes until the sauce is thick. Remove the bay leaves and season to taste.

6. Scatter over the parsley and serve with rice or boiled potatoes.