Pollo en pepitoria, almond-saffron sauce
Preparation
Why this wine?
Good to know
Tips & insights
- First brown the chicken pieces in olive oil, this gives the sauce colour and roasted aromas.
- Steep the saffron briefly in a little warm stock, so it releases its colour and aroma better.
- Stir in the picada of almonds, egg yolk and toasted bread only at the end, it binds the sauce gently.
- After adding the picada do not let the sauce boil hard, just let it steep.
- For a finer sauce, pound the almonds especially thoroughly or pass them through a sieve.
Frequently Asked Questions
Which wine goes with Pollo en pepitoria?
A full-bodied white with freshness and minerality that carries the nutty almond sauce and the saffron without covering the tender chicken. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc that ages a long time in oval clay amphorae. Its broad body takes up the golden sauce.
What is a picada?
The picada is a Spanish seasoning paste of toasted almonds, hard-boiled egg yolk, saffron and toasted bread, crushed in a mortar. It goes into the sauce towards the end and binds it smoothly, without any flour. At the same time it gives the pepitoria its typical nutty flavour and golden colour.
Can I prepare the dish in advance?
Yes. Pollo en pepitoria tastes even rounder reheated, because almond and saffron spread through the meat. Prepare it up to a day ahead and reheat it gently. When reheating, stir in a little stock should the almond sauce have thickened too much.
Which side dish goes with it?
Classic choices are white rice or toasted bread, which take up the almond sauce. Boiled potatoes also suit it well. A simple green salad brings freshness. Keep the side restrained, so saffron and almond set the tone of the sauce and are not covered.
