Easy

Chicken in almond and egg pepitoria sauce

Name: Chicken in almond and egg pepitoria sauce
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 900 g Whole chicken (estimated meat; buy 1.4 kg jointed bone-in); 180 g Onion; 9 g Garlic; 15 g Plain flour; 25 g Almonds (blanched); 100 g Egg (2 without shells); 200 g White wine (200 ml); 350 g Chicken stock (350 ml, low-salt); 35 g Extra virgin olive oil; 0.1 g Saffron; 4 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Nuts: Ingredient to check: Almonds. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Chicken stock.

Rating Not yet rated

Chicken braised with white wine, almonds and saffron, finished with grated boiled egg.

Jump to steps

25 minpreparation and possible waiting

55 mincooking

4servings

2.863 kcalwhole recipe

716 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Lactose-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleSaucepan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
Taste and adjust the salt. Serve the chicken with its sauce and scatter over the grated eggs and remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.