This dish incorporates many of the distinctive elements of Spanish cuisine: almonds, garlic, saffron, and sherry. The addition of hard-cooked eggs to poultry dishes, traditional and still popular, is called pepitoria. 2 tablespoons extra virgin olive oil 1 cup blanched almonds 4 garlic cloves, peeled and lightly smashed
- 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat
- Salt and black pepper to taste
- 1 large onion, chopped
- Large pinch of saffron threads
- ¼ cup chicken stock, preferably homemade , or water
- 2 hard-cooked eggs , optional
- 1 cup dry sherry
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, over medium-high heat. After a minute or so, when the oil is hot, add the almonds and half the garlic and toast until golden. Remove with a slotted spoon and transfer to a food processor or blender. Let cool.
- Add the chicken to the skillet, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. About halfway through the browning, add some salt and pepper through the browning, add some salt and pepper along with the onion, allowing the onion to brown with the chicken.
- Meanwhile, add the saffron, stock, remaining garlic cloves, and one of the eggs to the food processor or blender. Process the mixture until a smooth paste is formed. Add this mixture to the skillet with the sherry and stir well.
- Turn the heat to medium-low and simmer, uncovered, for 20 minutes, turning the chicken pieces occasionally; taste and adjust the seasoning. Meanwhile, slice the remaining egg. Transfer the chicken with the sauce to your serving dish, garnish with the sliced egg, and serve.