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Title: Stewing Chicken In Almond Sauce - **
Yield: 6 Servings

Ingredients

           ** {Gallina Con Salsa De
           -Almendras}
      1 lg Stewing chicken; cut in
           -small pieces
      1 md Onion; chopped
      2    Garlic cloves; whole
     12    Toasted almonds; peeled
      1 tb Flour; for sauce
           Flour; for dusting chicken
      1 c  Dry white wine
      2 tb Dark rum
      1 pn Saffron - toasted and
           -crushed; see * Note
      4 tb Olive oil
           Salt and pepper; to taste

Instructions

* Note: To roast saffron, fold grains in a piece of paper, place paper on
hot plate or any hot surface until paper begins to brown. Remove saffron
from paper and crush with pestle in a mortar or bowl.

Cut chicken into small serving pieces, dry thoroughly, dip in flour,
sprinkle with salt and pepper, and fry slowly in hot olive oil with onion
and peeled, whole garlic cloves. Bring water to boil on the side.
When chicken is nicely brown, remove chicken and garlic cloves. Stir in
saffron and 1 tablespoon flour. One minute later, add white wine and rum.
When wine has reduced to half on fairly fast boil, replace chicken. Pour
in enough boiling water to cover. Stir, add salt and pepper if necessary,
and simmer, covered, until meat is tender. (Stewing chicken will take 1
1/2 to 2 1/2 hours.)
Crush garlic cloves in mortar with almonds. Dilute with a little of the
chicken sauce, then stir it into the sauce in the casserole. Cook 5
minutes longer and serve.

Comments: This recipe can be made with two or three tender chickens
instead of a stewing chicken. If the sauce seems too thin when cooking of
chicken is almost completed, remove lid for the remainder of the cooking
time.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-21-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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