Chicken sherry and almond pot roast (Nigel Slater)

SERVES 2
chicken thighs 4 large
new potatoes 200g
salted almonds 80g
fino sherry 100ml
water 100ml
chervil a small handful

I use plump, slightly rounded Marcona almonds for this. Rich and sweet, they contribute so much flavour. Whichever type you use, toast them until they are deep gold in colour before adding the liquid.

Set the oven at 200C/gas mark 6. Season the chicken thighs, then brown them as evenly as you can in a little oil over a moderate heat. Slice the potatoes into thick coins and add them to the pan, letting them colour lightly. Drop in the almonds, allow to brown a little, then pour in the fino. Leave to bubble for a few seconds to burn off the alcohol, then add 100ml of water, cover with a lid and roast for 25 minutes.

Remove the lid, add a small handful of chervil and serve.

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