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Pollo en Pepitoria
Chicken with Egg, Almond & Saffron
4 TBS olive oil
3 whole chicken breasts, split into 6 fillets
1 C + 1/4 LB ground almonds
Salt & black pepper to taste
2 egg yolks, hard-boiled
1/4 tsp. saffron, diluted & crushed in small amount of hot water
Flour for dusting
2 medium onions, chopped
1 C + 8 oz. dry white wine
2 slices cured ham, chopped
1 C + 8 oz. chicken broth
2 garlic cloves, finely chopped
2 TBS parsley, chopped
Sprinkle the chicken breasts with salt and black pepper, and then dust with flour. Heat the oil in a large skillet; sauté the chicken breasts over high heat until browned. Remove chicken from skillet and drain on paper towels. Re-using the oil in the skillet, sauté the onion until soft. Place sautéed onions in a large casserole dish; add chopped ham, garlic and ground almonds.
In a small bowl, mash egg yolks. Gradually add half the chicken broth and saffron, blending until smooth. Pour mixture into casserole dish with the remaining broth and the wine; stir. Place chicken breasts in the casserole; cover. Simmer for about twenty minutes, or until breasts are tender. Remove the chicken to a platter. Cook scrapings in the casserole dish to make a sauce, uncovered on medium-high heat, until mixture has reduced and thickened (about ten to fifteen minutes). Add the chicken back in, and re-heat for another five minutes. Sprinkle with parsley and serve.
Suggestion: Serve with white rice.
Recipe featured in the Ambrosia Cookbook.
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