Chicken In Chile Sauce (aji De Gallina)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 quail eggs (optional)
• 4 slices firm bread, crusts discarded ((1/2-inch-thick)
• 1 cup whole milk
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 3 1/2 tablespoons vegetable oil, divided
• 1/2 teaspoon turmeric
• 3 -4 tablespoons bottled crema (aji amarillo or aji mirasol paste)
• 2 cups reduced-sodium chicken broth
• 1/2 cup grated parmigiano-reggiano cheese
• 1/2 cup walnuts (1 1/2 oz)
• 8 small chicken breast halves, with skin and bone (5 1/2 lb total)

Recipe

• 1 garnish: pitted black peruvian or kalamata olives, halved; lime wedges (preferably key limes).
• 2 preheat oven to 400°f with rack in middle.
• 3 if using quail eggs, cover with cold water in a very small saucepan. bring to a simmer and cook, covered, 5 minutes. rinse eggs under cold water to stop cooking, then peel.
• 4 soak bread in milk until softened, then mash with a fork.
• 5 cook onion and garlic in 1 1/2 tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. stir in broth and cheese and simmer 1 minute. carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
• 6 pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. heat 1 tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. transfer, skin side up, to a 4-sided sheet pan. pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tbsp oil in same manner.
• 7 roast chicken in oven until just cooked through, about 15 minutes.
• 8 halve quail eggs lengthwise.
• 9 spoon some of sauce onto a large platter, then arrange chicken on top. garnish with quail eggs and serve with remaining sauce on the side.