- 8 quail eggs (optional)
- 4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
- 1 cup whole milk
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 3 1/2 tablespoons vegetable oil, divided
- 1/2 teaspoon turmeric
- 3 to 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
- 2 cups reduced-sodium chicken broth
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup walnuts (1 1/2 ounces)
- 8 small chicken breast halves with skin and bone (5 1/2 pounds total)
- Accompaniment: Peruvian rice and lentils
- Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes)
- Preheat oven to 400°F with rack in middle.
- 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.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon 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.
- Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon 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 tablespoon oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- 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.
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07