Saffron Chicken

Course : Chicken
Serves: 4
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2 pounds chicken parts
1/4 cup seasoned flour
2 tablespoons olive oil
10 1/2 Ounces condensed onion soup
1/4 cup sherry
1 medium bay leaf
2 tablespoons parsley chopped
2 large hard-cooked egg yolks
3 tablespoons ground almonds
2 cloves garlic minced
1 dash crushed saffron -- or turmeric

Preparation / Directions:

1. Dust chicken with flour; brown chicken in oil in a skillet. 2. Add soup, sherry, bay leaf and parsley; cover and cook over low heat 45 minutes, or until done, stirring occasionally. 3. Combine egg yolks, almonds, garlic and saffron; stir into sauce and heat, stirring occasionally. 4. Remove bay leaf and serve.

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