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  Added: Nov 02, 2006  •  Visited (326)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Braised In White Wine With Almonds And Garlic
(Pollo En Pepitoria)
What You Need:
  • A 4- to 5-pound roasting chicken, cut into 6 to 8 serving pieces
  • Salt
  • White pepper
  • 1 cup flour
  • ½ cup olive oil
  • 2 cups finely chopped onions
  • 1 tablespoon finely chopped parsley
  • 1 large bay leaf
  • 1 cup dry white wine
  • 2 cups water
  • ¼ cup blanched almonds, pulverized in a blender or with a nut grinder or mortar and pestle
  • 2 hard-cooked egg yolks
  • 1 tablespoon finely chopped garlic
  • 1/8 teaspoon ground saffron or saffron threads crushed with a mortar and pestle or with the back of a spoon

  • How To Cook:
    1. Pat the chicken thoroughly dry with paper towels. Sprinkle it liberally with salt and a little white pepper, dip the pieces in flour and shake them vigorously to remove the excess.

    2. In a heavy 10-to 12-inch skillet, heat the olive oil over high heat until a light haze forms above it. Starting them skin side down, brown 3 or 4 pieces of chicken at a time, turning them with tongs and regulating the heat so that the pieces color quickly and evenly without burning. Transfer them to a heavy 4- to 6-quart casserole.

    3. Pour off all but 2 tablespoons of fat from the skillet and add the onions. Stirring frequently, cook them over moderate heat for about 5 minutes, or until they are soft and transparent but not brown.

    4. Spread the onions over the chicken in the casserole and add the parsley and bay leaf. Pour in the wine and water, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer, undisturbed, for 20 minutes.

    5. With a mortar and pestle or a wooden spoon, mash the pulverized almonds, egg yolks, garlic and saffron to a smooth paste. Thin it with ¼ cup of the casserole liquid and stir the mixture gradually into the simmering casserole.

    6. Cover again, and cook for 10 minutes longer, or until the chicken is tender. With tongs, transfer the pieces to a deep, heated platter and drape it loosely with foil to keep warm.

    7. Bring the cooking liquids to a boil over high heat and boil briskly uncovered until the sauce has reduced to about half or enough to intensify its flavor. Taste for seasoning and pour it over the chicken. Serve at once, accompanied if you like by hot boiled rice.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Condiments » Wine
    Dish » Stew


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