Polio en Pepitoria (poh-loh on pehpee-tor-ee-ah) is a Spanish dish of chicken in white wine with garlic and almonds. It is delicious served with boiled rice and green beans. A light Spanish white wine, such as Spanish Chablis, would make an ideal accompaniment.
2 oz. seasoned flour, made with
2 oz. flour,
2 teaspoon salt and
½ teaspoon black pepper
1 X 5 lb. chicken, cut into
8 serving pieces
4 tablespoons vegetable oil large onion, finely chopped garlic cloves, crushed
1 large green pepper, white pith removed, seeded and chopped
5 fl. oz. dry white wine
10 fl. oz. chicken stock
1 teaspoon cayenne pepper bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together hard-boiled egg yolks
2 oz. ground almonds
Place the seasoned flour on a plate. Dip the chicken pieces, one by one, in the flour, coating them thoroughly and shaking off any excess. Set the chicken aside.
In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and green pepper and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Using a slotted spoon, remove the vegetables from the pan and set them aside on a plate.
Add the chicken pieces to the casserole and fry them, stirring and turning fre quently, for 10 to 12 minutes or until they are well browned all over.
Return the vegetables to the casserole and add the wine, stock, cayenne and bouquet garni. Bring the liquid to the boil.
Reduce the heat to low, cover the casserole and simmer for 40 minutes or until the chicken-pieces are tender.
In a small mixing bowl, mash the egg yolks and 3 tablespoons of the cooking liquid together with a fork until the mixture forms a smooth paste. Add the ground almonds and combine the mixture thoroughly. Stir this paste, a little at a time, into the casserole. Increase the heat to moderate and cook for a further 10 minutes.
Remove the casserole from the heat. Using tongs or a slotted spoon, remove the chicken pieces from the casserole and transfer them to a warmed serving dish. Keep warm while you finish the sauce.
Remove and discard the bouquet garni and return the casserole to the heat. Boil the sauce, stirring occasionally, for 3 to 5 minutes or until it has reduced and thickened slightly.
Remove the casserole from the heat. Pour the sauce over the chicken pieces and serve immediately.