Preparation

we split the hen and season it. coat the chicken pieces in the flour. In a frying pan we put oil to heat and we fry the hen. When the pieces are golden brown, we remove them to a plate and reserve. Sauté the finely chopped onion and the bay leaf in the same oil. When the onion is transparent we add the garlic, the parsley and the almonds, which we will have crushed well in the mortar. We put the hen in a saucepan, add the white wine, the saffron, all the sofrito, season and cover with water, letting it cook, over low heat, between an hour and a half to two hours, (depending on how tender the hen is) . at the moment of serving, mash the 2 yolks of the hard-boiled eggs with a fork and a little chicken sauce. it is incorporated into the saucepan, without the sauce already boiling. the whites are finely chopped and mixed well.

note: nowadays you can cook in a pressure cooker, so the cooking time would be approximately 1/2 hour.

Ingredients

  • Ingredients (for 4 people):
  • 1 tender chicken.
  • 1 medium onion.
  • 2 garlic cloves.
  • 1 glass of white wine.
  • 2 boiled eggs
  • 1 bay leaf.
  • 10 roasted and peeled almonds.
  • cover flour.
  • parsley.
  • saffron.
  • olive oil.
  • water and salt.