1. cut ham into small pieces. Remove peel from onions and garlic and chop. Rinse chicken, dry and divide into 8-12 pieces.
Heat oil in a large roasting pan. Brown meat in it. Season, remove. Sauté onions and garlic in drippings. Sprinkle flour on top, sauté. Add wine and 1/2 liter water. Bring to a boil. Add chicken, saffron, bay leaf and ham. Cover and simmer for about 50 minutes.
3. toast flaked almonds. Boil eggs until hard. Quench, remove shell and cool. Mash egg yolks. Chop egg whites.
4. keep chicken warm. Stir egg yolks and ground almond kernels into sauce, bring to boil. Season well. Arrange everything. Sprinkle with egg white and almond flakes. Serve with roasted potatoes or bread.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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