Mallorcan Chicken

Ingredients for 4 servings
1 chicken, approx. 1.4 kg, 5–7 unpeeled garlic cloves, 1 onion, 2–3 tomatoes, 100 g blanched almonds, 1 bay leaf, ¼ dry white wine, 1/8 l chicken stock, 3–4 carrots, 150 g peas, salt, pepper

Preparation
Cut the chicken into eight pieces, trim, pat dry and season. Finely chop the onion. Peel and chop the tomatoes. Brown the chicken pieces on all sides in olive oil in a large frying pan. Remove the chicken and gently fry the onion, unpeeled garlic cloves and tomatoes. Deglaze with wine and add the chicken and bay leaf. Cover and cook for 10 to 15 minutes. Add the chicken stock and cook uncovered for another 20 minutes. Meanwhile lightly toast the almonds in olive oil and blend with a little chicken stock. Peel and dice the carrots and add with the peas about 5 minutes before the end of cooking. To crisp the skin, put the pan under the oven grill at 200°C for 10 to 15 minutes. Stir in the almond paste and serve.

We recommend serving it with: