1/4 c  Virgin olive oil
1    Fryer chicken, cut up
1 1/2 c  Chicken broth
1/4 c  Fresh lemon juice
1/2 ts Salt
1/4 c  Blanched almonds

PREHEAT OVEN to 425F. In a 12-inch oven-proof skillet, heat the olive oil
over high heat on top of the stove. Add the chicken and brown on both
sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken
stock and lemon juice. Sprinkle with salt, bring to a boil and place,
uncovered, in the oven for 30 minutes, turning once. Remove chicken to
platter. Transfer the skillet to the stove top, place over high flame and
reduce the liquid on top of the stove until it has a shiny consistency. It
will look more like a glaze than a sauce. Arrange the chicken pieces on a
serving platter and scrape the almonds and glaze over the top.