Pollo en Pepitoria

Steps

1. In a small bowl, combine a pinch of saffron with 75ml of just-boiled water and set it aside. Heat 2 tablespoons of extra virgin olive oil in a large casserole dish, then sauté 6 garlic cloves until they turn pale gold. Add 35g of blanched almonds and 30g of stale bread, frying until golden. Transfer this mixture to a food processor, season with salt and pepper, add 2 tablespoons of chopped parsley, and blend until smooth.
2. In the same pan, heat another 2 tablespoons of olive oil and brown 8 chicken thighs, seasoning them as you go. Once browned, remove them from the pan and set aside.
3. Leave about 2 tablespoons of chicken fat in the pan and cook 1 chopped onion, 1 chopped carrot, and 1 chopped celery until golden. Pour in 250ml of dry sherry, scraping up any browned bits, then add 350ml of chicken stock along with the saffron mixture. Bring to a boil, then reduce to a simmer. Add spices: 1 cinnamon stick, a pinch of cloves, and 2 bay leaves. Return the chicken to the pan with any juices and cover, cooking for about 40 minutes.
4. Once the chicken is cooked, transfer it to a bowl, keeping the sauce in the pan, and cover to keep warm. Separate the yolks from 2 eggs, roughly chop the whites, and mash the yolks in a small bowl, mixing in a couple of tablespoons of the sauce. Boil the remaining sauce to reduce until it coats the chicken, then lower the heat and remove the bay leaves and cinnamon stick. Stir in the egg yolks and cook briefly until thickened. Incorporate the almond mixture to further thicken the sauce, then return the chicken to the pan, heating for about 3 minutes while spooning the sauce over.
5. Garnish with extra parsley, 2 tablespoons of almond pieces, and the chopped egg whites if desired. Serve hot, optionally with rice.