Chicken in Pinenut and Saffron Stew

To some heated oil in a (flame proof) casserole dish add the chicken legs and allow it to brown. This should take about 5mins. Remove and set aside

Add the onions, and let it saute until it is translucent. To this add the chicken legs with the wine, stock, bay leaf and thyme, put the lid on it and place it n the oven

After cooking at 180C for 30mins, reduce the temp to 130C and allow it to cook for 2 hours

While the oven is doing its magic, in a small fry pan add the pine nuts and bread pieces to some olive oil and fry until it is golden brown. Remove and drain off the excess oil on a paper towel. Transfer the nuts and bread to a food processor and add cinnamon, the garlic, the parsley and saffron and process to a course crumbly consistency

After the two hours has passed, I moved the casserole dish back to the stove top and removed the chicken pieces (and covered it to keep warm). Add the crumbly nut-bread mixture, stir and allow it to cook for 1 minute. Then add in the lemon juice and egg yolks. Make sure the flame is on low, you will see that the sauce starts to thicken in a few mins. Add the chicken back to the pot, season with salt and pepper and serve