Pollo En Pepitoria
Serves 4
- 8 5-7 oz bone-in chicken thighs, trimmed
- salt
- pepper
- 1 Tbs extra-virgin olive oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 bay leaf
- 1/2 tsp ground cinnamon
- 2/3 cup dry sherry
- 1 cup chicken broth
- 1 can 14.5 oz whole, peeled tomatoes, drained and chopped fine
- 2 hard-cooked large eggs, peeled, yolks and whites separated
- 1/2 cup slivered, blanched almonds, toasted
- pinch saffron threads, crumbled
- 2 Tbs chopped fresh parsley
- 1 1/2 tsp lemon juice
- Adjust oven rack to middle position and heat oven to 300°F.
- Pat thighs dry with paper towels.
- Season both sides of each with 1 tsp salt and 1/2 teaspoon pepper.
- Heat oil in 12 inch skillet over high heat until just smoking.
- Add thighs and brown on both size, 10 to 12 minutes.
- Transfer thighs to large plate and pour off all but 2 teaspoons fat from skillet.
- Return skillet to medium heat, add onion and 1/4 teaspoon salt, and cook, stirring frequently, until just softened, about 3 minutes.
- Add 2 teaspoons garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute.
- Add sherry and cook, scraping up the browned bits, until sherry starts to thicken, about 2 minutes.
- Stir in broth and tomatoes and bring to simmer.
- Return thighs to skillet, cover, transfer to oven, and cook until chicken registers 195°F, 45 to 50 minutes.
- While thighs cool, finely chop the egg whites.
- Transfer thighs to serving platter, remove and discard skin, and cover loosely with aluminum foil to keep warm.
- Discard bay leaf.
- Transfer 3/4 cup chicken cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender.
- Process until smooth, about 2 minutes, scraping down as needed.
- Return almond mixture to skillet.
- Add 1 tablespoon parsley and lemon juice; bring to a simmer over medium heat.
- Simmer, whisking frequently, until thickened, 3 to 5 minutes.
- Season with salt and pepper to taste.
- Pour sauce over chicken, sprinkle with remaining 1 tablespoon parsley and egg whites.
- Serve.
Ried, Adam. "Spanish Braised Chicken." Cooks Illustrated Sep. & Oct. 2015: 8-9.