Chicken in Almond Sauce (Gallina en Pepitoria)

Ingredients

• 1 whole chicken
• manteca (lard)
• 1 medium onion
• 3 cloves garlic
• 1 small bunch parsley
• 3 1/2 ounces almonds
• caldo (broth)
• 1 glass white wine
• 3 1/2 yolks egg yolks

Instructions

1. Clean and cut the chicken into pieces.
2. Heat manteca (lard) in a large pan and fry the onion, garlic, and parsley well.
3. Transfer the chicken pieces to an earthenware cazuela (cooking pot).
4. Pound the almonds finely and dissolve them in caldo (broth).
5. Pour this almond mixture over the chicken, along with the white wine and additional caldo as needed to cover the meat well.
6. Simmer for more than three hours.
7. When cooked, strain the sauce into a clean pot.
8. Just before serving, thicken the sauce with egg yolks, stirring constantly over low heat so they do not curdle.