Chicken with Rich Hazelnut Sauce
Pollo en Pepitoria
Traditionally Chicken Pepitoria, as this dish is called in Spain, is made with almonds. Hazelnuts are used in this wonderfully flavourful combination but don´t hesitate to use slivered almonds if they are closer at hand.
Serves 8
4.5 lbs / 2 kg chicken breasts – boneless, skinless and cut into chunks
¼ cup of olive oil
1 onion finely chopped
5 cloves of garlic diced
A pinch of freshly grated nutmeg
1 cup of water
1 cup of dry sherry2 hard boiled eggs – chopped coarsely
½ cup / 125 ml toasted hazelnut slices
Preheat the oven to 350 F / 180 C.
Wash and dry the chicken. Season with salt and pepper.
In a large oven proof casserole, heat the olive oil until shimmering. Add the onion, garlic, bay leaf and nutmeg. Sauté until the onion is soft but not brown.
Brown the chicken pieces in batches and reserve. Add the sherry and water heat to simmer. Add the chicken.
Simmer covered on low heat for 30 minutes.
Remove the cover and transfer the casserole to the oven at 350 F/ 180 C for 30 minutes.
Meanwhile toast the hazelnut slices by frying on low heat for 5 minutes in 2 Tablespoons of olive oil.
Remove the casserole from the oven, sprinkle the chicken with the hazelnuts, and chopped hard boiled eggs. Stir gently. If time permits, allow the dish to sit for 15 minutes before serving.