Pollo in pepitoria (chicken with white wine and ground almond sauce)

This is a typical Spanish way of preparing chicken and has a scrumptious, mouth-watering sauce.

Pepitoria is a traditional Spanish dish, known for its rich, flavourful sauce made primarily with almonds, saffron, and egg yolks.  Pepitoria is a dish with Moorish culinary influences, reflecting Spain's historical fusion of cultures.  It is considered a comforting and festive meal, perfect for special occasions or family gatherings.

Preparation Time: 15 Mins

Cooking Time: 1 Hr

Total Time: 1¼ Hrs

Ingredients

For 4 servings…

1 pinch            Saffron      

4                    Chicken thighs         

30 gms            Flour        

                     Pepper  - freshly ground, black  

                     Salt          

1½ tbs            Olive oil     

1                    Onion  - chopped finely          

1                    Bay leaf     

10 cl               Wine  - dry white     

30 cl               Stock  - chicken       

40 gms            Ground almonds       

1                    Egg yolk  - hard-boiled

1 clove             Garlic  - crushed       

To garnish

                     Parsley  - chopped    

Method

Put the saffron in a bowl and pour on a small quantity of boiling water.  Leave it to steep until ready to use.

Heat an oven to 180°C.

Cover the chicken thighs with seasoned flour and fry them in the hot oil until they are a rich golden brown all over.  Transfer the chicken to a baking tin large enough to hold them in one layer.

Cook the onion in the oil until it turns a rich golden brown.  Add the bay leaf and the wine and bubble for 3 minutes to concentrate the flavour.  Then add the stock, cover and leave to simmer gently.

Put the ground almonds and hard-boiled egg yolk, the garlic and the saffron with its water in the bowl of the food processor.  Process until pasty then add a cupful of the simmering liquid and process until a smooth creamy mixture is formed.

Return the mixture to the pan, stir well and then pour over the chicken.  Cover it with foil.

Put in the chicken into the oven and cook for 35 minutes, basting once.

To serve, discard the bay leaf, arrange the chicken on a platter and pour over the sauce.  Garnish with a little parsley.

Variations

The dish can be prepared with chicken breasts instead of the thighs.

The dish can be prepared in advance (up to the time when it goes into the oven) and then cooked in the oven at the last moment.

Wine recommendations

A robust white wine or a red.

Conventional

     Rioja blanc or rouge

Interesting

     Chinon

     Côte Chalonnaise blanc or rouge

     Côtes de Gascogne blanc or rouge

     Côtes du Rhône blanc or rouge

     Gaillac