- 1 chicken cut into pieces or 12 chicken legs (or 1 rabbit)
- 4 onions.
- 3 garlic cloves, chopped.
- 3 peeled and chopped tomatoes.
- 25 gr. toasted almonds.
- 1 bay leaf.
- ½ TBS chopped marjoram.
- ½ glass of white wine.
- 1 cup of water.
- Olive oil.
- Salt and pepper.
Season the chicken, fry in olive oil and reserve. In the same pan sauté garlic and onion into julienne until tender, add white wine and cook a few minutes until the alcohol evaporates, add tomatoes, marjoram and bay leaf, cook about 5 minutes, add the meat, cover with water and cook.
Chop the almonds in a mortar and add some broth from the pan and add the stew, cook the chicken until tender. Let stand a few minutes before serving.
Do not forget the bread for dipping.