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Chicken pepitoria

Castilla y Leon

Castilla y Leon
  • Ingredients

    Ingredients for 4 people: 1 chicken of 1½kg 150g of cured ham 100g of lard celery parsley carrot oil 2 raw egg yolks 1l of water 2 hard-boiled egg yolks 1 clove 5 cloves of garlic 6 toasted hazelnuts white pepper salt

  • Preparation

    Put the chicken in a pot with water, salt, celery, parsley and carrot and bring to the boil. Dry it, cut it into pieces and put it into a casserole dish on the heat with the lard. Cut the ham into pieces and add it, together with the chopped parsley, the salt and a little pepper. Mash the peeled and toasted garlic, a little oil, the hazelnuts, the clove and the two hard-boiled egg yolks in a mortar. Add two ladles of the chicken cooking water to this mixture and pour the resulting sauce into the dish and allow to cook until the meat is tender. Then remove from the heat and add the two raw egg yolks.

  • Presentation

    Serve in the same casserole dish.