Season the chicken hindquarters with salt and pepper and brown them in a deep frying pan over high heat with a drizzle of oil. We withdraw and reserve. Add a little more oil and sauté the julienned onion until soft. be tender.
In the meantime, in another pan, we heat a little oil and brown the garlic, peeled. Cut the bread into cubes and add them together with the almonds. When they are toasted, remove the pan from the heat and add the saffron threads. Stir and let it lightly toast with the residual heat.
Once the onion is poached, we put the chicken back in the pan and water with the wine. Let it cook for a couple of minutes so that the alcohol evaporates and then cover with the broth and we cover. Cook for approximately 60-90 minutes, or until the chicken is tender.
Cut the hard-boiled egg in half and separate the white from the yolk. Blend the latter with the garlic, almonds, bread and saffron, adding a little broth that we remove from the cooking of the chicken. Pour the result over the chicken.
We tested the point of flavor and splashed to taste. Cook for a few more minutes so that sauce thickens before servingsprinkling the chicken with the chopped egg white and a little parsley.
