There is a small variation in which some of the upper oil of the roasting pan is
used to fry the garlic slices until they get a slight brown color; then the oil and
the garlic are moved o a blender to get a semi-thick sauce that will be used to
be poured on the vegetables covering the codfish, and next, the pieces are
cooked au gratin for a few minutes at 220 ºC (428ºF).
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Chicken friccassée (Pollo en pepitoria) (74)

Four servings: 1 chicken cut into 8 pieces; 1 onion, finely; 2 or 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 later. 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,

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