Ingredients Jump to Instructions ↓

  1. 4 bone in chicken thighs

  2. 1 onion - sliced thin

  3. 4 tbsp unsalted butter

  4. 1 clove of garlic - crushed juice of

  5. 1/2 lemon

  6. 1/4 cup of almonds - crushed

  7. 1/2 cup white wine s/p Handful flat leaf Italian Parsley - roughly chopped

Instructions Jump to Ingredients ↑

  1. Pat your chicken thighs dry with a paper towel. Season with s/p. Into a large dutch oven place 2 tbsp of butter & melt over medium-low heat. When melted add the chicken & brown well on all sides. When chicken is nice & golden browned. Add the lemon juice, reduce heat to LOW, cover & cook for approx 15 mins. Remove chicken & keep warm. Add an additional tbsp of butter & saute the onions & garlic. When translucent add in the almonds & cook until slightly brown. Add the final tbsp of butter & wine & allow to reduce. Check for seasoning & add to taste. Remove & discard garlic clove. Return chicken to pan & spoon almond sauce on top. Garnish with parsley.


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