Canary Island Chicken
|Flour||3 Ounce (75 Gram)|
|Black pepper||To Taste|
|Chicken||4 Pound, cut into 8 serving pieces (1 In Number, 2 Kilogram In Weight)|
|Butter||3 Ounce (75 Gram)|
|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 Medium, chopped|
|Dry white wine||10 Fluid Ounce (300 Milliliter)|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Hot water||1 Tablespoon|
|Slivered almonds||2 Ounce (50 Gram)|
|Eggs||2 , hard-boiled and finely chopped|
|Parsley||1 Tablespoon, finely chopped|
Mix 50 g/2 oz of the flour with salt and pepper on a plate.
Coat the chicken pieces in this seasoned flour.
Melt 50 g/2 oz of the butter with the oil in a flameproof casserole.
Add the garlic and onions and fry until the onions are soft but not brown.
Add the chicken pieces and brown lightly on all sides.
Pour in the wine and chicken stock and add the bouquet garni.
Bring to the boil, then cover and simmer for 45 minutes.
Dissolve the saffron in the hot water.
Add to the casserole with the almonds.
Simmer, uncovered, for a further 15 minutes.
Transfer the chicken pieces to a warmed serving dish.
Discard the bouquet garni from the casserole.
Blend the remaining butter and remaining flour to a paste and add in small pieces to the liquid in the casserole.
Simmer, stirring, until thickened and smooth.
Pour the sauce over the chicken and garnish with the egg and parsley.