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1
Rinse the chicken well under cold running water and pat dry with paper towels.
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2
Season generously with salt and pepper.
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3
In a large heavy skillet, heat the olive oil over mediumhigh heat.
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4
Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole.
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5
Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden.
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6
Transfer them to the casserole with the chicken.
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7
Place the potatoes around the edges of the casserole and again season with salt and pepper.
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8
Add the bay leaf.
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9
Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine.
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10
Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes.
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11
Pour the wine over the chicken, add the stock and bring up to the boil.
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12
Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done.
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13
Check the pan occasionally to make sure the liquid is kept at a slow simmer.
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14
If it boils the chicken will be tough.
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15
Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf.
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16
To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste.
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17
Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste.
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18
Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid.
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19
Simmer until the sauce is reduced to about 3 cups, and taste for seasoning.
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20
Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through.
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21
Serve in the pan, sprinkled with the egg whites.
