Elaboration

• Season chicken pieces with salt and pepper
• Add oil to the 11 in Saladmaster Titanium Sauce Pan and put on medium heat
• Fry the chicken slightly without browning the skin, do it in batches, reserve the chicken
• Chop the onion in julienne
• Clean the pan of the oil with impurities to put it back on the fire
• Add oil to the 11 in Saladmaster Titanium Sauce Pan and put on medium heat
• When the oil is hot, lower the temperature to medium low and poach the onion watching that it does not brown, it has to be transparent
• When the onion is transparent, add the rolled garlic and ground almond, stir quickly so that it does not roast
• Immediately add the wine and keep at medium temperature to evaporate the alcohol and reduce slightly
• Add the chopped chicken to the casserole
• Add the broth that will cover almost the chicken
• Add the saffron in strands, will have previously roasted and bay leaf
• Keep at medium low heat
• Cook 35 minutes
• When the chicken is almost cooked add the egg yolks and stir to thicken the sauce
  In service
• Sprinkle with chopped egg whites and toasted laminated almonds
• Preparing the stew a day before consuming the flavors will be more intense
• Accompany roasted potatoes, or grilled vegetables to taste