Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

Name: Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
Yield: Serves 4
Cuisine: Europe, Spanish & Portuguese
Ingredients: 40 ounces, chicken thighs (about 8 pieces), bone-in, trimmed; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 , bay leaf; 1/4 teaspoon, ground cinnamon; 2/3 cup, dry sherry; 1 cup, chicken broth; 1 (14.5-ounce) can, whole peeled tomatoes, drained and chopped fine; 2 hard-cooked, large eggs, peeled and yolks and whites separated; 1/2 cup slivered, blanched almonds, toasted; Pinch, saffron threads, crumbled; 2 tablespoons, chopped fresh parsley; 1 1/2 teaspoons, lemon juice

Main Courses
Europe
Spanish & Portuguese
Poultry
Chicken

By Adam Ried ･ Appears in Cook's Illustrated September/October 2015, America's Test Kitchen TV

The rich flavor and lush consistency of this classic dish from Spain’s Castilla–La Mancha region depend on a sherry-based sauce thickened with ground almonds and egg yolks.

SERVES 4

TIME 2 hours

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