In oil fry the chicken legs and subtracted. In the same fat, add chopped onions and a little salt. When almost done, add the chopped garlic. Separately put fire 200 ml water to boil with the bouillon cube and saffron or tint. In a large stew transfer the chicken, onion, pepper, salt, wine and grated almonds or bruised. Put it on the stove over low heat to simmer. When the wine is evaporated (approximately 5 minutes), was added two egg yolks, crushed with a fork, and the water in the broth. Leave a slow fire for about an hour (required to cover casseroles). The idea is to stay with the broth. Serve with white rice and parsley.