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1
Coat a large, wide, straight-sided pan with olive oil and bring to high heat.
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2
Season the chicken generously with salt and add it, skin side down, to the panyou should hear a big sizzle.
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3
If you dont, remove the chicken and wait.
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4
When you put chicken in a hot pan, the first thing it wants to do is stick there and the first thing you want to do is move it.
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5
Resist the urge.
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6
It will unstick itself when its ready.
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7
When the skin is brown and crispy, 5 to 7 minutes, turn the chicken over and brown the other side.
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8
Remove the chicken from the pan and reserve.
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9
Ditch the fat and lower the heat.
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10
Add another splash of olive oil to the pan and add the onions.
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11
Season with salt and red pepper and cook over medium heat for 8 to 10 minutes or until the onions are soft and aromatic; then add the garlic and cook for another 2 to 3 minutes, stirring frequently.
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12
Add the mushrooms, season with salt, and cook for 4 to 5 minutes or until soft and aromatic.
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13
Add the wine and cook until reduced by half, 3 to 4 minutes.
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14
Return the chicken to the pan, pour in enough stock to almost cover the chicken, and add the thyme bundle and bay leaves.
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15
Bring to a boil (BTB), reduce to a simmer (RTS), and cook for 30 minutes.
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16
Add a little more stock if the liquid level gets low.
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17
While the chicken cooks, puree the almonds in a food processor.
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18
Once they are ground, drizzle in a little olive oil while the machine is running to make a loose paste.
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19
Season with salt and reserve.
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20
When the chicken has simmered for 30 minutes, remove it from the pan and reserve; remove the bay leaves and thyme bundle and discard.
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21
Stir the almond puree into the sauce and taste for seasoning, adding more salt if needed.
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22
Bring to a boil (BTB) and reduce to a simmer (RTS) to thicken the sauce if needed.
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23
Serve the chicken draped with the sauce and garnished with chives.
