CHICKEN with ALMONDS (Galletto con le Mandorle)

CHICKEN with ALMONDS (Galletto con le Mandorle)
by Chef Aron Harder
This recipe in the written form is not exactly how Chef Aron describes it in his video attachment. You be the judge as to which way you would like to do this as it works both ways.
CHICKEN with ALMONDS (Galletto con le Mandorle)
What you will need.
1 Chicken, cut into 8 pieces as shown in the video accordingly.
The chicken should be fairly large about 3-31/2 pounds.
3/4 Cup blanched almonds and crush them into crumb like size.
1/4 Cup blanched whole almonds and toast them.
1 Tbs. tomato paste.
4 Tbs. white or red wine vinegar
6 Tbs. olive oil.
2 Tbs sugar.
1 Tbs. salt.
1/2 T pepper.
1 T salt.
STARTING THIS WAY
You start with browning the chicken pieces in 2 Tbs. of the olive oil over a low heat. This will take about 15 min. in total. Set aside so as to drain the chicken of excess oils.
Carefully pour in the balance of your olive oil into the pan with the tomato paste previously dissolved in one cup of luke warm water. Bring this up to temperature bubbling, then add the crushed almonds, pepper, salt, sugar, and finally the vinegar.
When this mix comes up to the boil add the chicken pieces, then reduce the heat and cook uncovered for about 45 or so minutes. Always check to see if the liquid is evaporating, so you can add a little water if the now sauce, gets a little thick.
Don’t for get to turn the chicken over to baste both sides.
Check to see if the chicken is in fact cooked right through, then arrange on a platter covering the chichen with the browned sauce.
Sprinkle the toasted almonds on top.

Serve warm in winter or room temperature in summer with a beautiful Egplant and Caper Salad (recipe preceding this one)