🇪🇸 En espańol: Gallina en Pepitoria
A classic in Spanish cuisine, chicken pepitoria, or more accurately hen (gallina), in an almond, saffron and egg yolk sauce, can be found all over the country.
The pepitoria method of cooking is also good for turkey and game birds like quail, partridge or pheasant.
If you like game try the Roast Pheasant.
- 1 chicken large, preferably corn fed
- salt to taste
- 6 tablespoons extra-virgin olive oil for sautéing
- 2 onions medium
- 125 ml white wine
- 375 ml chicken stock
- 1 bay leaf large
- 2 sprigs fresh thyme
- 4 cloves garlic
- 12 almonds ground
- 3 to 4 saffron threads
- ⅛ teaspoon ground cinnamon
- 2 large hard-boiled egg yolks
- 2 carrots chopped into cubes
- Cut the chicken into 10 pieces and salt well. Heat a few tablespoons of olive oil in a large heavy-bottomed frying pan or casserole dish and brown the chicken on all sides. When finished browning reserve on a plate.
- While the chicken is browning, finely chop the onions and garlic and set aside.
- When the chicken is browned add the onions to the same pan with the chicken drippings. Sauté the onions until translucent; pour a bit more oil into the pan if necessary. Add the garlic and sauté for about one minute.
- Put chicken back into the pan and add the white wine, chicken stock, bay leaf, and thyme. Cover and simmer on medium heat for approximately 25 to 30 minutes.
- While the chicken is cooking, boil two eggs and set aside to cool. When cool enough to touch, peel and remove the hard-boiled yolks.
- Grind the almonds in a food processor or blender. Place the ground almonds, saffron threads, cinnamon, and egg yolks into a mortar along with a couple of tablespoons of stock from the pan. Grind the mixture grind into a paste with the pestle.
- Slowly stir the almond-egg mixture into the pan and simmer for another five minutes. This will thicken the sauce a bit.
- Serve the chicken and spoon sauce over rice or fried potatoes. The Spanish like to use rustic bread to soak up the extra sauce.
Add Carrots–When frying the onions, include two carrots chopped into 1/2-inch cubes.
Marinate Overnight–After cutting the chicken, marinate overnight in the white wine, a finely chopped garlic clove, and 1 tsp of chopped parsley. When ready to brown the chicken, remove from the marinade and allow to drain before placing in the frying pan. Use white wine from marinade for sauce.