Ingredients:

  • 1 kg bone-in skinless chicken thighs
  • 30g all-purpose flour
  • 60ml extra virgin olive oil
  • 2 large eggs, hard-boiled (yolks reserved)
  • 50g raw Marcona almonds
  • 1 slice stale sourdough bread (approx 40g)
  • 2 garlic cloves, peeled
  • 1 large yellow onion, finely minced
  • 150ml dry white wine
  • 500ml high-quality chicken stock
  • 0.5g saffron threads
  • 1 bay leaf
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Season the chicken thighs with salt and pepper, then lightly dust with the all-purpose flour.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken until the exterior is golden and the skin (if using) is crispy, about 5 minutes per side. Remove chicken and set aside.
  3. In the same oil, fry the raw almonds, garlic cloves, and sourdough slice until the bread is toasted and almonds are fragrant. Transfer these to a mortar and pestle.
  4. Add the hard-boiled egg yolks and saffron to the mortar. Grind into a thick, aromatic paste (the majado).
  5. Add minced onion to the pot and sauté until translucent and starting to caramelize, roughly 8 minutes. Deglaze the pan with white wine, scraping up the browned bits.
  6. Return chicken to the pot. Add chicken stock and the bay leaf. Whisk gently until the sauce is uniform and golden. Simmer covered for 30 minutes until the chicken is tender and the sauce has thickened.
  7. Remove the lid and let the dish sit for 5 minutes. Taste and adjust seasoning with salt and pepper before serving.