Foods Wines from SpainFEDER

Chicken with almond sauce


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

Spanish recipe: Chicken with almond sauce. Photo by: Toya Legido/©ICEX.


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.


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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