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1
Heat 1 tablespoon of the oil in a heavy-bottomed flameproof casserole dish over medium-high heat.
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2
Add the pine nuts and bread and fry for 3 minutes, or until golden.
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3
Remove and drain on paper towel.
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4
When cooled slightly, put in a mortar and pestle or food processor, add the cinnamon, saffron, garlic, and half the parsley, and grind or process to a coarse, crumbly consistency.
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5
Heat the remaining oil in the casserole dish over medium heat and brown the chicken pieces for about 5 minutes.
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6
Remove to a plate.
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7
Add the onion and cook gently for 5 minutes, or until translucent.
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8
Return the chicken pieces to the casserole dish with the wine, stock, bay leaf, and thyme and simmer, covered, over low-medium heat for 1 hour, or until the chicken is tender.
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9
Remove the chicken and cover to keep warm.
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10
Add the pine nut and bread mixture to the dish and cook for 2 minutes, or until thickened slightly.
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11
Remove from the heat and whisk in the lemon juice, egg yolks, and remaining parsley.
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12
Return the casserole dish to the stovetop and stir over very low heat until just thickened slightly again (do not allow it to boil or the sauce will separate).
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13
Season to taste, return the chicken to the casserole and gently warm through before serving.
