Chicken in almond and egg pepitoria sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 80 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Whole chicken estimated meat; buy 1.4 kg jointed bone-in 900 g
- Onion 180 g
- Garlic 9 g
- Plain flour 15 g
- Almonds blanched 25 g
- Egg 2 without shells 100 g
- White wine 200 ml 200 g
- Chicken stock 350 ml, low-salt 350 g
- Extra virgin olive oil 35 g
- Saffron 0.1 g
- Parsley 4 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Boil the eggs in a saucepan of water for 10 minutes from boiling. Cool, peel and set aside. Season the chicken with salt and pepper and brown in the oil for 10 minutes, turning; remove.
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Chop the onion and garlic and soften in the same casserole for 8 minutes. Add the flour and half the parsley and stir for one minute. Pour in the white wine and boil for 3 minutes, stirring to dissolve the flour.
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Pound the almonds with the saffron. Add this mixture and the chicken stock to the casserole, return the meat and partially cover. Simmer for 35–40 minutes, turning halfway, until the chicken is tender and reaches 70°C for 2 minutes in the thickest part without touching bone.
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Taste and adjust the salt. Serve the chicken with its sauce and scatter over the grated eggs and remaining parsley.
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