Chicken in Almond Sauce (Gallina en Pepitoria)

Ingredients

• 1 whole chicken
• manteca (lard)
• 1 medium onion
• 2–3 cloves garlic
• 1 small bunch parsley
• 3–4 ounces almonds
• as needed caldo (broth)
• 1 glass white wine
• 3–4 yolks egg yolks

Instructions

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