Chicken fricassee (Pollo en pepitoria)
Four servings: 1 chicken cut into 8 pieces; 1 onion, finely; 2- 3
garlic cloves; some toasted or fried almonds; 1 tbsp of flour; 2
hard-boiled eggs;1 glass of white wine; 1 glass of stock olive oil;
salt & pepper; 1 tbsp of chopped parsley.
Preparation: Fry the garlic cloves in oil (on a mild fire to avoid
overheating it) until they get a brown color, and move them a
mortar reserve where they will be smashed together with the
almonds (peeled) and the eggs' yolks for a later use. Salt,
pepper and flour the chicken pieces before frying them in the
same oil used, while taking care of not burning the flour.
Reserve the chicken aside, and start frying the onion until it gets
a soft and tender consistency; add the brandy and the stock, as
well as the chicken pieces and the paste produced in the mortar,
and let simmer for 20 minutes. Finally, add the eggs' whites,
coarsely chopped, and the parsley. Some other recipes include
the addition of small cubes of cured ham fried separately and
added at the last moment.