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1
Season the chicken generously with salt and pepper.
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2
Heat the olive oil in a large heavy skillet over medium-high heat.
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3
Brown the chicken evenly on all sides, then transfer to a flameproof casserole.
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4
Add the onions and carrots to the skillet and cook, stirring occasionally, until golden, about 10 minutes.
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5
Transfer to the casserole with the chicken.
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6
Place the potatoes around the edges and season with 2 teaspoons salt and 1 teaspoon pepper.
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7
Add bay leaf.
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8
Pour off most of the fat from the skillet and return to high heat.
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9
Pour in the white wine and cook, stirring and scraping the bottom of the pan to release all the browned bits, about 3 minutes.
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10
Pour over the chicken and add the stock.
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11
Place the casserole over medium heat and bring to a boil.
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12
Reduce to a simmer and cook, covered, 25 to 30 minutes, until the chicken thighs are cooked through.
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13
(Check the pan occasionally to make sure the liquid is at a slow simmer.)
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14
To make the picada, combine the almonds and garlic in a food processor and process to a fine paste.
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15
Add the saffron and hard-boiled egg yolks and process again, adding enough liquid from the casserole to make a smooth paste.
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16
Set aside.
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17
With a slotted spoon, transfer the chicken and vegetables to a serving tureen, and discard the bay leaf.
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18
Return the casserole to medium-high heat and whisk the picada into the cooking liquid.
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19
Pour over the chicken and vegetables, sprinkle with the egg whites, and serve.
