Chicken in pepitoria

Chicken in pepitoria is a recipe that you will surely enjoy at home. Pepitoria consists of cooking the meat enriching it with hard-boiled egg yolk and ground almonds. This combination is most delicious when the chicken is also bathed in a little broth and wine and left to simmer. It is a very easy recipe to follow that Carmen ( Yerbabuena in the kitchen ) brings us just as she has been taught by family tradition. Enjoy!

Chicken in pepitoria is a recipe linked to our tradition. Although its origin is not known for certain, popular belief attributes it to the gastronomy of Al-Andalus due to the way in which birds are prepared, although there are those who claim that the term "pepitoria" refers to petit-oie, which means "little goose", which makes clear its French origin.

Whatever its origin, the truth is that this dish has been present for many generations in Spain. In my house, my mother used to prepare it quite frequently for the enjoyment of all her children and later grandchildren, since we all loved it.

I have tried to be as faithful as possible to the recipe I learned from my mother , although on this occasion instead of using chopped chicken I have chosen to use the thighs , a much juicier option. I still remember when I was a child, at home there were always disputes with my five brothers over taking those precious slices.

Chicken in pepitoria is not difficult to prepare . Moreover, since cocottes came into my house, I have been wanting to cook more and more for the pleasure of doing it, without rushing, without stress, over a slow heat, recovering the flavours of yesteryear. I hope you are encouraged to try it!

Le Creuset low casserole dish

INGREDIENTS

• 1 ½ Kg of chicken thighs
• 1 onion
• 2 eggs
• 50g blanched and peeled raw almonds
• A few strands of saffron
• Flour for coating
• 100ml white wine
• 200ml chicken broth
• Salt
• Black pepper
• Trilloliva virgin olive oil
• 1 teaspoon La Tourangelle almond oil

ELABORATION

1. We put a base of Trilloliva virgin olive oil in ouriron cocotte and heat over medium heat.
2. Season the chicken with salt and pepper and coat with flour, shaking off any excess.
3. When the oil is hot, fry the chicken in small batches until it starts to turn a little golden. Remove and set aside.
4. Boil the eggs for ten minutes in a saucepan with boiling salted water. At the same time, toast the almonds in a frying pan with a teaspoon of almond oil.
5. We remove the excess oil from frying the chicken, leaving just enough to cover the bottom of the cocotte, and sauté the onion previously cut into brunoise and the whole garlic cloves.
6. Meanwhile, prepare the mash. To do this, put the toasted almonds, saffron and the boiled egg yolks in a mortar , reserving half the yolk for decoration. Crush until you have a paste.
7. When the onion is transparent, remove the garlic and add the reserved chicken, the wine and the contents of the mortar and let it cook for a few minutes to evaporate the alcohol.
8. Then we add the chicken broth and cook over medium heat for 35 minutes or until we see that the thighs are tender.
9. Sprinkle with chopped parsley and decorate with the chopped egg whites and half yolk.

Le Creuset low cast iron cocotte , Emile Henry ceramic mortar and pestle and Le Creuset salt and pepper mills

GRADES

• We can use a whole chicken cut into pieces instead of the thighs. What I do recommend is removing the skin to avoid excess fat.
• When toasting almonds, it is ideal to use a teaspoon of La Tourangelle almond oil , as it adds an extra delicious touch.