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1
Cut chicken into following: 2 thighs, 2 main wing joints, 2 second wing joints and breast into 4 pieces.
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2
(Save rest of chicken for other uses.)
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3
Sprinkle with salt and pepper and dredge in flour.
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4
Shake off excess.
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5
Heat oil in large skillet almost to smoking point and add garlic.
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6
Cook, stirring, until garlic is golden brown.
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7
Remove and reserve garlic.
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8
Reduce heat.
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9
Add chicken pieces and cook, turning so that pieces brown evenly, about 8 minutes.
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10
As pieces brown transfer to heatproof casserole.
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11
Add parsley sprigs to skillet and cook briefly.
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12
Remove and reserve parsley sprigs.
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13
Line bowl with fine sieve and pour hot fat into it.
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14
Save any crisp bits and add to chicken.
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15
Add 1 tablespoon of oil to chicken.
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16
Bring broth to boil and pour over chicken.
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17
Bring to boil and let simmer gently 15 minutes.
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18
Crush garlic, parsley sprigs and hard-cooked egg yolk to a paste.
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19
This should be done with mortar and pestle but can be done in electric blender.
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20
Scoop 2 tablespoons of broth from around simmering chicken.
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21
If blender is used, add while blending garlic mixture.
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22
If mortar and pestle are used, add to paste and blend well.
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23
Put raw egg yolks in small bowl and start beating.
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24
Add 2 tablespoons of hot broth from simmering chicken.
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25
Blend well.
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26
Pour garlic mixture into sauce around chicken.
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27
Pour in raw egg yolk mixture and cook over very low heat, shaking casserole and stirring.
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28
Take special care not to let sauce boil or it will curdle.
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29
Let simmer only until yolks thicken sauce.
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30
Put almonds into food processor or blender and blend to coarse meal.
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31
Take care not to overblend.
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32
Sprinkle almonds and chopped parsley over chicken and serve.
