Spanish Chicken in Pepitoria
Servings: 4
Total Time: 1 hour 30 minutes
Ingredients
3 TBSP extra-virgin olive oil
3 pounds bone-in skin-on chicken thighs and drumsticks
salt & pepper
1 large yellow onion, diced
3 medium garlic cloves, minced
1/4 tsp ground cinnamon
1/2 cup cooking sherry
2 cups chicken broth
1 bay leaf
3 medium hard-boiled eggs, yolks and whites separated
1/2 cup slivered almonds
pinch saffron threads
Directions
1. Heat the oil in a large saute pan over medium-high heat. Pat the chicken pieces dry with paper towels and generously season both sides with salt and pepper.
2. Add the chicken pieces to the hot oil and brown on both sides, about 5 minutes per side. Transfer browned chicken to a plate and set aside. Discard all but 1 tsp of oil from the pan.
3. Keep the pan over medium-high heat and add the onion. Cook, stirring occasionally, until onions are softened, about 3 minutes.
4. Add the garlic and cinnamon to the pan, cook until fragrant, about 10 seconds.
5. Add the sherry to the pan. Scrape the bottom of the pan with a wooden spoon to release any stuck on bits on cook until most of the liquid has evaporated, about 4 minutes.
6. Add the chicken stock, 1/4 tsp salt, 1/4 tsp pepper, and bay leaf to the pan and bring to a boil.
7. Add the chicken back into the pan skin-side up. Reduce heat to medium-low, cover the pan and simmer until chicken is cooked through, about 45 minutes.
8. Add the egg yolks (NOT the whites), almonds, saffron, and about 1/2 cup liquid from the pan into a blender, blend until smooth.
9. Transfer the chicken to a serving platter skin side up.
10. Add the mixture in the blender to the liquid in the pan, stir to combine. Cook over medium heat, stirring often, until sauce thickens, 10 to 15 minutes. Add salt and pepper if necessary.
11. Spoon sauce over the chicken. Chop up the egg whites and sprinkle over the chicken.
2. Add the chicken pieces to the hot oil and brown on both sides, about 5 minutes per side. Transfer browned chicken to a plate and set aside. Discard all but 1 tsp of oil from the pan.
3. Keep the pan over medium-high heat and add the onion. Cook, stirring occasionally, until onions are softened, about 3 minutes.
4. Add the garlic and cinnamon to the pan, cook until fragrant, about 10 seconds.
5. Add the sherry to the pan. Scrape the bottom of the pan with a wooden spoon to release any stuck on bits on cook until most of the liquid has evaporated, about 4 minutes.
6. Add the chicken stock, 1/4 tsp salt, 1/4 tsp pepper, and bay leaf to the pan and bring to a boil.
7. Add the chicken back into the pan skin-side up. Reduce heat to medium-low, cover the pan and simmer until chicken is cooked through, about 45 minutes.
8. Add the egg yolks (NOT the whites), almonds, saffron, and about 1/2 cup liquid from the pan into a blender, blend until smooth.
9. Transfer the chicken to a serving platter skin side up.
10. Add the mixture in the blender to the liquid in the pan, stir to combine. Cook over medium heat, stirring often, until sauce thickens, 10 to 15 minutes. Add salt and pepper if necessary.
11. Spoon sauce over the chicken. Chop up the egg whites and sprinkle over the chicken.
Notes & Tips
Goes great with white rice and/or crusty bread for soaking up the sauce.