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Jul 31 2020
Pollo en pepitoria (Chicken with almond sauce)
Ingredients
1 chicken
salt
1 onion, chopped
1 tbs flour
2 garlic cloves, chopped
225 ml sherry
500 ml fish stock
200 ml Spanish olive oil
parsley
1 bay leaf
pepper
saffron threads
100 gr roat almonds
1 hard-boiled egg
1 tsp sea salt
Preparation
Wash the chicken, remove any excess fat then dry. Cut into pieces and season with salt. Heat the Spanish olive oil and brown the pieces of chicken all over. Drain and set aside. In the same oil, fry the onion and garlic, then add the flour and stir with a wooden spoon. Add the wine and mix well. Place the chicken pieces in a pan with the stock, bay leaf, pepper, parsley and the sauce made from the onions with the flour and wine. Cook for approximately one hour. In a mortar or processor, crush the almonds and the cooked egg yolk and add to the pot. Also crush a few saffron threads with sea salt and add to the pot. Cook for a further 5 minutes. Check the seasoning.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Presentation
Serve the chicken with some sauce poured over it. Chop the white of the boiled egg as well as a little of the yolk and sprinkle over the top.
Wine Match
Federico Oldenburg/©ICEX
This traditional, often very spicy dish combines very well with the fleshy, fruity flavors of a wine made from Syrah grapes grown in La Mancha.
Nutritional Facts
Energy (kcal): 998
Energy (kJ): 4,176
Protein (g): 63.1
Fat (g): 60,1
Carbohydrates (g): 31.7
Vitamin E(mg): 4.7
Iron (mg): 5.7
Thiamine (mg): 0.5
Information provided by: The Spanish Nutrition Foundation (FEN)
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