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Spanish poultry - Ideas for
A Lunch
A Traditional Menu
Recipe
Chicken with almond sauce. Galllina en pepitoria
(Galllina en pepitoria)
Difficulty: Easy
Chicken with almond sauce. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
This traditional, often very spicy dish combines very well with the fleshy, fruity flavors of a wine made from Syrah grapes grown in La Mancha.
1 chicken
salt
1 onion, chopped
1 tbsp flour
2 garlic cloves, chopped
225 ml sherry
500 ml fish stock
200 ml olive oil
parsley
1 bay leaf
pepper
saffron threads
100 gr roast almonds
1 hard-boiled egg
1 tsp sea salt
1 chicken
salt
1 onion, chopped
1 tbsp flour
2 garlic cloves, chopped
8 fl. oz sherry
17.625 fl. oz fish stock
7 fl. oz olive oil
parsley
1 bay leaf
pepper
saffron threads
3.5 oz roast almonds
1 hard-boiled egg
1 tsp sea salt
1 chicken
salt
1 onion, chopped
1 tbsp flour
2 garlic cloves, chopped
1 cup sherry
2.125 cup fish stock
0.875 cup olive oil
parsley
1 bay leaf
pepper
saffron threads
0.375 cup roast almonds
1 hard-boiled egg
1 tsp sea salt
Wash the chicken, remove any excess fat then dry. Cut into pieces and season with salt. Heat the oil and brown the pieces of chicken all over. Drain and set aside. In the same oil, fry the onion and garlic, then add the flour and stir with a wooden spoon. Add the wine and mix well. Place the chicken pieces in a pan with the stock, bay leaf, pepper, parsley and the sauce made from the onions with the flour and wine. Cook for approximately one hour. In a mortar or processor, crush the almonds and the cooked egg yolk and add to the pot. Also crush a few saffron threads with sea salt and add to the pot. Cook for a further 5 minutes. Check the seasoning. Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Serve the chicken with some sauce poured over it. Chop the white of the boiled egg as well as a little of the yolk and sprinkle over the top.
Energy (kcal): 998
Energy (kJ): 4,176
Protein (g): 63.1
Fat (g): 60,1
Carbohydrates (g): 31.7
Vitamin E(mg): 4.7
Iron (mg): 5.7
Thiamine (mg): 0.5
Information provided by: The Spanish Nutrition Foundation (FEN)
