Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Virgin olive oil
1 Fryer chicken -- cut up
1 1/2 c Chicken broth
1/4 c Fresh lemon juice
1/2 ts Salt
1/4 c Blanched almonds

PREHEAT OVEN to 425F. In a 12-inch oven-proof skillet, heat the olive
oil over high heat on top of the stove. Add the chicken and brown on
both sides. Add the almonds and cook, stirring, 5 more minutes. Add
the chicken stock and lemon juice. Sprinkle with salt, bring to a
boil and place, uncovered, in the oven for 30 minutes, turning once.
Remove chicken to platt Transfer the skillet to the stove top, place
over high flame and reduce the liquid on top of the stove until it
has a shiny consistency. It will look more like a glaze than a sauce.
Arrange the chicken pieces on a serving platter and scrape the
almonds an

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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