Pollo en Pepitoria

Ingredients

• 1chicken — cut into 8 pieces
• 100 gblanched almonds — toasted
• 3hard-boiled egg yolks
• 1 pinchsaffron threads
• 1onion — finely chopped
• 4 clovesgarlic
• 150 mldry white wine
• 400 mlchicken broth
• 2 tbspall-purpose flour
• 1 slicecountry bread — fried, for the majado
• 6 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Cut the chicken into serving pieces and pat them dry with paper towels. Season generously with fine sea salt and black pepper. In a large, heavy-bottomed skillet or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Place the chicken pieces skin-side down in the hot oil and brown them until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
2. In the same pan, reduce the heat to medium and add the remaining 2 tablespoons of olive oil if needed. Finely chop 1 onion and 4 cloves of garlic, then add them to the pan. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Remove the pan from the heat, crumble a pinch of saffron threads over the onion and garlic mixture, and stir to combine, ensuring the saffron releases its color and aroma.
3. Return the pan to medium heat and pour in 150 ml of dry white wine. Allow it to simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add 400 ml of chicken broth and stir to combine. Return the browned chicken pieces to the pan, nestling them into the liquid. Cover the pan and reduce the heat to low, allowing the chicken to simmer gently until it is tender and the sauce has thickened slightly, about 30-40 minutes. The chicken is done when it is no longer pink inside and the juices run clear when pierced.
4. While the chicken simmers, prepare the majado. In a small skillet, toast 100 g of blanched almonds over medium heat until they are golden and fragrant, about 3-4 minutes. Transfer the almonds to a mortar and pestle, add 3 hard-boiled egg yolks, and grind them together into a coarse paste. If you don't have a mortar and pestle, use a food processor to pulse the ingredients until combined.
5. In the same small skillet, toast 1 slice of country bread until it is golden on both sides. Tear the bread into pieces and add it to the almond and egg yolk mixture. Continue to grind or pulse until the mixture forms a thick paste. Add a small amount of the simmering chicken sauce to the paste to loosen it, then stir the majado into the pan with the chicken. Allow the sauce to simmer for an additional 5 minutes, stirring occasionally, until it thickens and coats the chicken pieces.
6. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if necessary. Serve the Pollo en Pepitoria hot, garnished with a sprinkle of chopped parsley if desired, and accompanied by crusty bread to soak up the rich, flavorful sauce.