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| What You Need: |
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2 pounds chicken parts
¼ cup seasoned flour
2 tablespoons olive oil
1 can (10½ ounces) condensed onion soup
¼ cup sherry
1 medium bay leaf
2 tablespoons chopped parsley
2 hard-cooked egg yolks
3 tablespoons ground almonds
2 large cloves garlic, minced
Generous dash of crushed saffron or turmeric
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| How To Cook: |
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1. Dust chicken with flour; brown chicken in oil in a skillet.
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2. Add soup, sherry, bay leaf and parsley; cover and cook over low heat 45 minutes, or until done, stirring occasionally.
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3. Combine egg yolks, almonds, garlic and saffron; stir into sauce and heat, stirring occasionally.
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4. Remove bay leaf and serve.
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