Pollo En Pepitoria

• 3- 1/2 pounds Organic/Free Range Chicken
• 4 Tablespoons Extra Virgin Olive Oil
• 1/4 pounds Jamon Serrano (Or Any Other Dry Cured Ham)
• 1 bulb Onion
• 2 cloves Garlic, Minced Or Pressed
• 1/4 cups Dry (fino) Spanish Sherry
• 3/4 cups Chicken Broth (preferably Homemade)
• 1 pinch Nutmeg
• 1 teaspoon Dried Thyme
• 6 pieces Saffron Threads
• 1 leaf Bay Leaf
• 1 pinch Celtic Sea Salt
• 1 pinch Freshly Ground Pepper
• 15 whole Roasted Almonds
• 1 whole Hardboiled Egg, Finely Chopped

1. 1.
2. In a large pan, heat the oil and saute the chicken over a high flame until it is well browned on all sides.
3. No skimping here.
4. 2.
5. Pour off all but 1 tablespoon of the oil.
6. 3.
7. Reduce the heat, add the ham, onion, and garlic.
8. Cook until the onion has softened.
9. 4.
10. Stir in the sherry, broth, nutmeg, thyme, saffron, bay leaf, salt and pepper.
11. 5.
12. Simmer for 10 minutes, uncovered.
13. 6.
14. Remove the chicken, ham and bay leaf to an oven-proof dish.
15. 7.
16. In a food processor or blender, blend the almonds and the rest of the contents of the pan.
17. 8.
18. Pour the sauce over the chicken in the oven-proof dish.
19. 9.
20. Cover and cook in a 350-degree oven for 20 minutes.
21. 10.
22. Sprinkle the hard-boiled egg over the chicken and serve.
23. This dish is served with a side of white rice and a green salad.
24. Oh, and dont forget a nice glass of vino tinto (red wine)!
25. Buen Provecho!

range chicken, olive oil, jamon serrano, onion, garlic, sherry, chicken broth, nutmeg, thyme, saffron threads, salt, freshly ground pepper, almonds, egg

Taken from tastykitchen.com/recipes/main-courses/pollo-en-pepitoria/ (may not work)