Chicken in pepitoria

Chicken in pepitoria is a recipe that you will surely enjoy a lot at home. The pepitoria consists of cooking the meat enriching it with hard-boiled egg yolk and ground almonds. This combination is most delicious when you also bathe the chicken with a little broth and wine and let it do its chup-chup. It is a very easy recipe to follow that Carmen ( Yerbabuena in the kitchen ) brings us just as the family tradition has taught her. To enjoy!

Chicken in pepitoria is a recipe linked to our tradition. Although its origin is not known for sure, popular belief attributes it to the gastronomy of Al-Andalus due to its way of preparing the birds, although there are those who affirm that the term "pepitoria" alludes to petit-oie whose meaning , a small goose, makes its French origin clear.

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 often for all her children and later grandchildren to enjoy, since we all loved it.

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

The chicken in pepitoria does not entail any difficulty in its preparation . In addition, since the cocottes entered my house, I feel more and more like cooking for the pleasure of doing it, without haste, without stress, over low heat, recovering the flavors of before. I hope you are encouraged to do so!

Low casserole pan Le Creuset

INGREDIENTS

• 1 ½ kg of chicken thighs
• 1 onion
• 2 eggs
• 50gr blanched and peeled raw almonds
• a few strands of saffron
• Flour to coat
• 100ml white wine
• 200ml chicken broth
• Salt
• Black pepper
• Trilloliva virgin olive oil
• 1 teaspoon La Tourangelle almond oil

ELABORATION

1. We put a stock of Trilloliva virgin olive oil in our iron cocotte and heat over medium heat.
2. Season the chicken and coat with the flour, shaking off the excess.
3. When the oil is hot, fry the chicken in light batches until it starts to turn a little golden. We take out and reserve.
4. Cook the eggs for ten minutes in a saucepan with boiling salted water. In parallel, we toast the almonds in a pan with a teaspoon of almond oil.
5. 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, we prepare the majado. To do this, we put the toasted almonds, the saffron and the yolks of the boiled eggs in a mortar , reserving half a yolk to decorate. We crush until we 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 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 whites and the chopped half yolk.

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

GRADES

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