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1
Heat olive oil in a large, deep pan over medium high heat.
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2
Pat chicken skin dry, lightly season with salt and pepper, and add to pan - skin side down.
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3
When the skin in brown, turn the chicken over and brown the other side. About 4 minutes per side. Remove from pan.
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4
Drain excess oil, lower heat to medium, add pancetta and brown.
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5
Add onions, lightly season with salt, crushed red pepper, and cook 8 minutes.
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6
Add garlic and cook for a minute, then add mushrooms, lightly season with salt, and cook for about 5 minutes.
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7
Add the wine and cook until reduced by half.
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8
Return the chicken to the pan, and add enough chicken stock to almost cover the chicken, and the bay leaves and thyme. Bring to a boil, and reduce to a simmer and cook about 30-35 minutes. (add more chicken stock or water, if needed.).
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9
While the chickenis cooking, puree the almonds in a food processor. Drizzle in a little oil while machine is running to make a loose paste.
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10
Once the chicken has cooked, remove from pan. Stir in the almond puree, bring to a boil and simmer for about 5 minutes. I added a spoonfulf of flour (mixed with a little water to make a slurry) to thicken the sauce, and cooked another 5 - 10 minutes.
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11
Spoon sauce over the chicken.
