First, cover the bottom of a large heavy skillet in olive oil and heat over a medium heat.
Season the raw chicken with salt and pepper and add to the hot pan, browning for a short time on each side.
Remove the chicken from the pan, lower the heat and add the diced onion.
Sauté the onion for about 5 minutes until golden, and add the white wine.
Return the chicken to the pan and cover in the chicken stock, then add the bay leaves and cinnamon.
Cover and simmer for 25 minutes, turning the chicken over about halfway through.
In the meantime, make the hard-boiled eggs and remove the hard-boiled yolks from the whites.
Save the yolks and dice the whites for later.
In a frying pan, heat a couple tablespoons of olive oil and add the garlic and almonds. Some recipes also add stale bread for a classic picada. Fry until golden brown and remove onto paper towels to drain excess oil.
Blend the almonds, garlic (bread if using) and hard boiled egg yolks in a food processor until you have a thick paste. If necessary, add some of the liquid from the chicken to help blend.
Stir the paste into the stew and add a pinch of saffron.
Simmer slowly, uncovered, stirring frequently until the sauce has thickened and the chicken is cooked through.
Season with salt and pepper and serve with something to sop up extra sauce (this is not traditional, but I made rice-- potatoes or a nice loaf of bread would also work!). Garnish with the chopped egg whites.