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

americastestkitchen.com

Jody Newman

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

Salt and pepper

1 tablespoon extra-virgin olive oil

1 onion, chopped fine

3 garlic cloves, minced

1 bay leaf

¼ teaspoon ground cinnamon

⅔ cup dry sherry

1 cup chicken broth

1 (14.5-ounce) can whole peeled tomatoes, drained and chopped fine

2 hard-cooked large eggs, peeled and yolks and whites separated

½ cup slivered blanched almonds, toasted

Pinch saffron threads, crumbled

2 tablespoons chopped fresh parsley

1 ½ teaspoons lemon juice

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