1 chicken, cut up
Flour & salt
1/4 c. olive oil
1 c. blanched almonds
1 med. onion, chopped
1 clove garlic
Parsley
3/4 c. dry sherry

Dust chicken in flour and salt. In the meantime brown almonds in oil; remove and set aside. Add chicken to oil, cook over high heat until well browned. Lower heat, add onion, garlic and parsley to pan. Cover until onion is soft. Add sherry, cover and simmer until chicken is tender, about 40 minutes. Serve garnished with almonds.