From The Cooking of Spain and Portugal
Serves 4 to 6
Ingredients
A 4- to 5-pound roasting chicken, cut into 6 to 8 serving pieces
[or 8 chicken thighs]
salt
white pepper
1 cup flour
1/2 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
1/4 cup blanched almonds, pulverized in a blender or with a nut grinder or a
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 [or turmeric]
Directions
Pat the chicken dry with dry 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. In a heave 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 to 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.
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. 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.
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 1/4 cup of the casserole
liquid and stir the mixture in gradually into the simmering casserole. Cover
again, cook for 10 minutes longer, or until the chicken in tender. With tongs,
transfer the pieces to a deep, heated platter and drape it loosely with foil
to keep warm.
Bring the cooking liquids to a boil over high heat and boil briskly until the
sauce is reduced to about half or enough to intensify the flavor. Taste for
seasoning and pour over the chicken. Serve at once, accompanied if you like
by hot boiled rice.
