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1
Toast the almonds in a small dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 2 to 3 minutes.
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2
Watch carefully; nuts can burn quickly.
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3
Immediately transfer to a dish to cool.
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4
Pour the oil into the skillet you used for toasting the nuts and set over medium heat.
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5
When the oil starts to shimmer, scatter the garlic slices in the pan and cook, stirring occasionally, until the garlic is tender and starts to brown, 2 to 3 minutes.
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6
Remove the garlic with a slotted spoon to a plate.
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7
Increase the heat to medium-high.
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8
Season the chicken thighs generously with salt and pepper, set them in the pan, bone side up, and cook until they are deeply golden brown, 5 to 6 minutes.
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9
Repeat on the other side.
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10
Return the garlic slices to the pan, along with the green olives and prunes.
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11
Pour in the red wine and immediately decrease the heat until the liquid is barely simmering.
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12
Cover the pan with a tight-fitting lid or double layer of aluminum foil.
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13
Let the chicken cook undisturbed until an instant-read thermometer inserted into its thickest part (without touching bone) reads at least 165F, about 10 minutes.
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14
Remove the cover and use tongs to transfer the chicken to the dinner plate.
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15
Loosely cover with foil.
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16
Increase the heat to high and let the wine sauce bubble for a few minutes until it thickens.
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17
Taste, adjust the seasoning as necessary, and add butter if youd like a little more richness.
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18
Pour the sauce over the chicken on the plate, top with the toasted almonds, and eat.
