Legendary Dishes | Galllina en Pepitoria (chicken in almond sauce)

SPAIN

The traditional savoury almond dish of the Spanish regions.

2 kg chicken, divided into breast, leg, thigh pieces
500 ml fish stock
225 ml sherry
150 ml olive oil
125 g onions, chopped
100 g almonds, roasted, ground
1 egg, hard-boiled yolk
15 g flour
2 garlic cloves, chopped
10 g parsley
1 bay leaf
1 tsp saffron, ground
1 tsp sea salt
Pepper, pinch
Oil, for frying

Heat oil in a large frying pan, brown chicken pieces, set aside. Sauté garlic and onion in the same oil over a low heat for 15 minutes. Stir in the flour with a wooden spoon, add wine and incorporate for five minutes. Replace chicken pieces, add bay leaf, pepper and parsley, cover and simmer for 45 minutes. Remove lid, cook for 15 minutes. With a slotted spoon, take out chicken pieces and keep warm. Mix egg yolk into almonds, stir into frying pan, heat for five minutes. Season with salt, garnish with saffron. Serve chicken with sauce.

LEGENDARY DISHES


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