- 1 chicken
- 100 gr. ham
- 1 glass of white wine
- 10 almonds
- 2 hard-boiled eggs
- 2 tablespoons flour
- 1 cup chicken stock
- 1 onion
- 1 clove garlic
- 1 sprig of herbs
- Clean and slice the chicken into similar sized pieces. Season with salt and pepper and fry in a hot pan with diced ham, onion, sliced garlic and herbs.
- Before the chicken starts to brown, sprinkle with flour, add the wine and stock, season with pepper, saffron and nutmeg and simmer very gently until the chicken is tender. This should take approximately 45 minutes.
- Meanwhile, grind up the almonds in a mortar with the yolks of the hard boiled eggs and a few spoonfuls of water. Mix well and add this mixture to the stew.
- Continue simmering for a further 10 minutes.
You can also make this dish with turkey. Heat the saffron on a sheet of aluminum foil to release more aroma and flavor. Add it to the stew.A Ribera del Duero red with a good wood-wine ratio that leaves a velvety feel in the mouth and a long finish. For example, a Protos Reserva, 18 months in barrel and at least 24 months in the bottle.