Spanish-Style Chicken with Egg Sauce
Ingredients
- Ingredients
- 1 chicken (1.2 kg)
- 1 onion
- 2 garlic cloves
- 3 Tbsps clarified butter
- 1 Tbsp Pastry flour
- 500 milliliters Chicken broth
- 100 milliliters sherry
- 1 sm can Saffron (0.1 grams)
- 4 Tomatoes
- 2 eggs
- 40 grams ground almonds
- 150 grams Peas
- 2 egg yolks
- lemon juice
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
Rinse chicken, pat dry, remove skin and bones, and cut into pieces.
Peel and finely chop onion and garlic. Fry chicken in 1 tablespoon clarified butter. Remove from pot.
In the remaining clarified butter, fry onion and garlic. Sprinkle with flour. Deglaze with broth and sherry and simmer briefly, stirring occasionally. Add saffron.
Blanch tomatoes in boiling water, rinse with cold water, peel, quarter and remove seeds.
Cook eggs until hard-boiled. Rinse under cold water, then peel, halve and dice egg white. In a large bowl, mix yolks with almonds and 4 tablespoons sauce from chicken. Stir in raw egg yolks. Do not heat again.
Stir tomatoes, chicken and peas into sauce. Let stand 5-10 minutes. Season with lemon juice, salt and pepper. Divide among plates and serve garnished with chopped egg whites and cilantro.
