Chicken With Almonds and Eggs, Penaflor Style
- Total Time
- 1 hour
- Rating
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Ingredients
- 1chicken, 3 pounds cleaned weight
- Salt, if desired, and freshly ground pepper to taste
- Flour for dredging
- 1½cups olive oil
- 3whole cloves garlic, peeled
- 3sprigs fresh parsley
- 1½cups rich chicken broth
- 1hard-cooked egg yolk
- 2raw egg yolks
- 30blanched toasted almonds
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
1498 calories; 135 grams fat; 26 grams saturated fat; 0 grams trans fat; 82 grams monounsaturated fat; 20 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 62 grams protein; 1159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut chicken into following: 2 thighs, 2 main wing joints, 2 second wing joints and breast into 4 pieces. (Save rest of chicken for other uses.) Sprinkle with salt and pepper and dredge in flour. Shake off excess.
- Step 2
Heat oil in large skillet almost to smoking point and add garlic. Cook, stirring, until garlic is golden brown. Remove and reserve garlic. Reduce heat.
- Step 3
Add chicken pieces and cook, turning so that pieces brown evenly, about 8 minutes. As pieces brown transfer to heatproof casserole. Add parsley sprigs to skillet and cook briefly. Remove and reserve parsley sprigs.
- Step 4
Line bowl with fine sieve and pour hot fat into it. Save any crisp bits and add to chicken. Add 1 tablespoon of oil to chicken. Bring broth to boil and pour over chicken. Bring to boil and let simmer gently 15 minutes.
- Step 5
Crush garlic, parsley sprigs and hard-cooked egg yolk to a paste. This should be done with mortar and pestle but can be done in electric blender. Scoop 2 tablespoons of broth from around simmering chicken. If blender is used, add while blending garlic mixture. If mortar and pestle are used, add to paste and blend well.
- Step 6
Put raw egg yolks in small bowl and start beating. Add 2 tablespoons of hot broth from simmering chicken. Blend well.
- Step 7
Pour garlic mixture into sauce around chicken. Pour in raw egg yolk mixture and cook over very low heat, shaking casserole and stirring. Take special care not to let sauce boil or it will curdle. Let simmer only until yolks thicken sauce.
- Step 8
Put almonds into food processor or blender and blend to coarse meal. Take care not to overblend. Sprinkle almonds and chopped parsley over chicken and serve.
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