Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepetoria)
To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk–thickened sauce with canned tomatoes (more consistent year-round than fresh tomatoes) and a little lemon juice. Adding some of the braising liquid to the nut mixture when we blended it to make the sauce helped it puree thoroughly but still retain a pleasantly coarse consistency. Chicken thighs are fully cooked when they reach 175 degrees, but we purposely overcook them—and do it slowly—which allows collagen in the meat to break down into gelatin, making the meat more tender and juicy.
Cooking at Home With Bridget & Julia
For the first time, the beloved hosts of America’s Test Kitchen and Cook’s Country TV share their favorite test kitchen recipes (and the variations they make for their own families)—everything from the fluffiest pancakes to holiday roasts to dessert showstoppers.
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Spanish Fried Potatoes
by Annie Petito
Patatas bravas are a quintessential tapas offering, the perfect bite to nibble between sips of sherry. These chunks of crispy fried potatoes are served with a smoky, spicy tomato sauce (bravas means “fierce”) and sometimes a thick, garlicky mayonnaise, or alioli, to balance the heat. In Spain, patatas bravas are served at virtually every tapas bar but rarely, if ever, made at home. We set out to change that.