Stewing Chicken In Almond Sauce - Recipe - Cooking Index
Stewing Chicken In Almond Sauce - Recipe - Cooking Index
This recipe can be made with two or three tender chickens instead of a stewing chicken. If the sauce seems too thin when cooking of chicken is almost completed, remove lid for the remainder of the cooking time.
Cuisine: Spanish| (gallina con salsa de almendras) | ||
| 1 | Stewing chicken - cut in small pieces (large) | |
| 1 | Onion - chopped (medium) | |
| 2 | Garlic cloves - whole | |
| 12 | Toasted almonds - peeled | |
| 1 tablespoon | 15ml | Flour - for sauce |
| Flour - for dusting chicken | ||
| 1 cup | 237ml | Dry white wine |
| 2 tablespoons | 30ml | Dark rum |
| 1 | Saffron - toasted and crushed - see * note | |
| 4 tablespoons | 60ml | Olive oil |
| Salt and pepper - to taste |
* Note: To roast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or bowl.
Cut chicken into small serving pieces, dry thoroughly, dip in flour, sprinkle with salt and pepper, and fry slowly in hot olive oil with onion and peeled, whole garlic cloves. Bring water to boil on the side.
When chicken is nicely brown, remove chicken and garlic cloves. Stir in saffron and 1 tablespoon flour. One minute later, add white wine and rum. When wine has reduced to half on fairly fast boil, replace chicken. Pour in enough boiling water to cover. Stir, add salt and pepper if necessary, and simmer, covered, until meat is tender. (Stewing chicken will take 1 1/2 to 2 1/2 hours.) Crush garlic cloves in mortar with almonds. Dilute with a little of the chicken sauce, then stir it into the sauce in the casserole. Cook 5 minutes longer and serve.
Source:
Barbara Norman
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