Chicken with Almonds, Saffron & Onions Recipe

Ingredients

• 1 gallina (older hen)
• salt
• 4 tbsp olive oil for frying
• 8½ fl oz (250 ml) water
• 8½ fl oz (250 ml) white wine
• 6 cloves of garlic, chopped
• a handful of fresh parsley, chopped
• two bay leaves
• 2½ oz (7 g) ground almonds
• 1 oz (25 g) breadcrumbs
• large pinch of saffron
• 1 onion, finely chopped
• 2 oz (50 g) flour

1. Cut the chicken into large pieces and sprinkle with salt. Sauté for a couple of minutes in olive oil until the pieces begin to brown.
2. Bring the water to the boil in a large, deep, heavy-bottomed saucepan (or cast-iron casserole dish), and add the white wine, the garlic, the parsley, and the bay leaves.
3. Mix together the ground almonds, breadcrumbs, and a pinch of salt and saffron, and add to the saucepan mixture.
4. Add the chicken pieces, and cook over a medium heat for 2½ hours.
5. In a separate pan, fry the onion over a low heat until translucent, then add the flour, and cook for a few minutes.
6. Add the onion to the stew and simmer until the sauce has thickened and the chicken is tender.