Chicken in pepitoria

This is a classic recipe from the Spanish cookbook. One of those recipes and flavors that never go out of style and are delicious.
This dish always has almond flour, sliced ​​or whole, to add at the end to the dish and boiled egg, which is usually added chopped at the end of the recipe or incorporated into the stew with a mash. And to give color and flavor, our grandmothers always had in mind the kitchen, saffron, which you can toast by wrapping the strands in aluminum foil and heating over the fire with gas or a lighter, you will see that a little smoke comes out.
Now it's your turn to cook it and make it to your liking. And notice, it is even tastier from one day to the next, when those flavors mix and settle. This is tupperware “meat”.

Ingredients for 4 people:
● 800 g chicken
● Salt and pepper -to taste-
● Flour to coat the chicken
● 1-2 onions cut into small pieces
● 1-2 cloves of minced garlic
● 1/2 glass of white wine or sherry
● 600 ml chicken broth
● 3 tablespoons of ground almonds
● 40 g of pine nuts -in Madrid they are put in many houses, it is optional-
● A few strands of saffron -optional-
● 1 handful of flaked almonds toasted in a pan
● Chopped fresh parsley

Step by Step:

1. Prepare the ingredients: Chop the onion, garlic cloves and set aside.
   Season the chicken with salt and pepper and dredge in flour. Remove the excess.
2. Heat the DIAMOND low saucepan with a splash of oil and sauté the chicken for
   both faces. Booking.
3. In the same oil, sauté the onion for about 10 minutes until it is soft.
   transparent, add the garlic clove and cook 5 more minutes.
4. Pour the wine and let it evaporate. Add the chicken broth and bring to a boil.
5. Add 3 tablespoons of almond flour, the pine nuts and let it boil, now
   You can add the saffron threads and the reserved chicken with the juice there is
   left on the plate. Cook over medium heat for 20-25 minutes with the
   covered saucepan.
6. Before serving, toast some flaked almonds and pour over the top.
   our chicken in pepitoria along with chopped parsley