Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

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Appears in Cook's Illustrated September/October 2015, America's Test Kitchen TV

The rich flavor and lush consistency of this classic dish from Spain’s Castilla–La Mancha region depend on a sherry-based sauce thickened with ground almonds and egg yolks.

SERVES 4

TIME 2 hours

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WHY THIS RECIPE WORKS

To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk–thickened sauce with canned tomatoes (more consistent year-round than fresh tomatoes) and a little lemon juice. Adding some of the braising liqu...

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