Chicken in Pepitoria Sauce (Pollo en Pepitoria)

Optional step…The night before, make the marinade by combining the wine, garlic, salt, oregano, pimenta moida, pepper and olive oil. Place the chicken thighs and drumsticks in a gallon zip lock bag and pour in the marinade. Marinate overnight up to 24 hours. After marinating, remove chicken from the bag and discard the marinade.

In a large bowl, mix flour, salt and pepper and lightly coat all sides of each piece of chicken. Set the breaded chicken aside on a plate until needed later.

Bring a small pan of water to a boil and add the vinegar then carefully lower the two eggs into the water and set the timer for five minutes. After five minutes of boiling, turn off burner and let eggs sit in the water for 15 minutes. After 15 minutes, drain water, shake pan to crack shells then peel under running water. Separate the white from the yolks and set both aside.

Preheat oven to 325 degrees F and arrange racks for a large Dutch oven with a lid.

In a large dry sauté pan, over medium heat, place the almonds and dry toast to brown, about five minutes. Remove the almonds to a food processor or blender.

Use the same pan over medium high and add ¼ cup of olive oil. Once hot, add the bread cubes and the whole garlic and cook to brown both, about 4-5 minutes. Add these to the food processor with the almonds and the two cooked egg yolks, saving the whites for garnish.

Add one cup of the chicken stock to the blender or food processor and puree to a rough consistency. The finished texture should be a little grainy. Set this aside for later.

In a large heavy bottomed pot or Dutch oven that has an oven proof lid, heat the quarter cup of olive oil over medium high and once hot, add half the chicken and brown 2-3 minutes on both sides. Remove to a platter and cook the second half of the chicken.

Discard oil and wipe the pan with a paper towel being careful not to burn yourself.

Place back over medium high heat and add the two tablespoons of olive oil.

Once hot add the onions and sauté three minutes then add the tomatoes, pepper, ground cinnamon, ground cloves and the bay leaf and cook for three more minutes.

Add the sherry and saffron and cook to evaporate most of the sherry.

Add the remaining cup of chicken stock and the pureed bread and garlic mixture from earlier and stir to combine.

Nestle the seared chicken pieces into the sauce, leaving the tops of the pieces exposed. Put on lid and place in the oven for one hour.

After one hour, remove chicken pieces to a platter and serve some of the sauce over the chicken and some on the side.

Take the cooked egg whites and chop and serve over the platter with chopped fresh parsley.

Serve with plenty of crusty bread.