Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
Appears in Cook's Illustrated September/October 2015
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...