Pollo en pepitoria (Spanish Chicken)

step 1
Put the saffron in a small bowl with 75ml of freshly boiled water. Stir and set aside. Heat 2 tablespoons oil in a large, shallow saucepan. Cook the garlic until it turns a pale golden color, then add the blanched almonds and bread, and continue frying until everything is golden brown. Pour into a food processor with a little salt, pepper and parsley, and blend.

step 2
Heat 2 more tablespoons of oil in the skillet and brown the chicken on all sides, seasoning as you cook. Put in a bowl and reserve.

step 3
Pour all but 2 tablespoons of chicken fat from the pan and cook the onion, carrot, and celery until golden brown. Add the sherry, stirring to dislodge any brown bits stuck to the pan. Pour in the stock and saffron (with its water), bring to a boil, then lower the heat to a simmer. Add the spices and bay leaves and return the chicken to the pan with its juices. Season and gently cook the chicken for about 40 minutes with the lid on.

step 4
Transfer the chicken back to a bowl, leaving the sauce in the pan, and cover with aluminum foil to keep warm. Remove the yolks from the eggs and coarsely chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tablespoons of sauce. Bring the remaining sauce to a boil to reduce slightly (you just want it to coat the chicken), then lower the heat. Remove the bay leaf and cinnamon stick. Add the egg yolks and cook for a few minutes until the mixture thickens. Add the almond mixture you prepared earlier (this will also thicken the sauce). Return the chicken to the pan and heat for about 3 minutes, pouring the sauce over it. Season to taste.

step 5
Sprinkle the remaining parsley, almond pieces and chopped egg whites (if you are going to use them) on top. You can serve it straight from the plate with some rice, if you wish.

foods：
A pinch of saffron
4 tablespoons extra virgin olive oil
6 cloves of garlic
35g almonds
30 g stale bread
2 tablespoons chopped parsley
8 chicken thighs
1 onion chopped
1 chopped carrot
1 celery chopped
250ml dry sherry
350 ml chicken broth
1 cinnamon stick
Pinch nails
2 bay leaves
2 eggs
2 tablespoons of almonds