Ingredients
20 lbs bone in skin on chicken thighs
1-#10 can drained diced tomatoes
6 cups chicken stock
8 medium sized yellow onions diced
¾ cup minced garlic
1-750ml bottle sherry
5 cups white wine
4 cups blanched slivered almonds
20 hardboiled egg yolks
20 egg whites chopped
20 bay leaves
¼ cup saffron threads
Chopped egg whites, lemons, and parsley for garnish
Instructions
Heat ½ cup oil in 4 burner rondeau
Salt and pepper the skin side of the chicken thighs and fry skin side down in rondeau at medium heat for app. 7 mins per batch until skin is crisp and golden and chicken is almost cooked through
Remove the thighs and keep on separate sheet tray
Add onion and cook until soft 5-6 mins
Add garlic, saffron, and bay leaves, and fry for 1 min
Add wines and bring to a boil
Reduce by half
Add chicken stock and tomatoes and bring to a boil
Put chicken back into the rondeau and let simmer for 15-20 mins
Place cooked chicken thighs into hotel pans while reserving the juice in the pan
Remove all bay leaves
Add almonds and egg yolks and blend 2 mins or until smooth
Bring sauce back to a boil and whisk vigorously until smooth about 10 mins