Casa
Martin
Cookbook
Chicken
with Almonds and Saffron
This is an easy and different way with chicken breasts. Thickening the sauce with ground almonds is a very old concept which was used in Europe as far back as Medieval times.
2 Chicken breast fillets skinned
1 tbsp Olive Oil
1 Onion, chopped
2 cloves Garlic
1 Bayleaf
100ml white Wine
200ml Water
50g Ground Almonds
10 Saffron threads
Gently fry the chicken in the oil until golden on all sides. Add the onions, garlic and bayleaf and cook for 5 minutes. Add the wine, water and ground almonds, cover and cook for about 20 minutes. Remove a couple of tablespoons of liquid and add the saffron to it. Return to the pan and cook for a further 10 minutes. Serve with a green vegetable.