1. In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly. 2. Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated. 3. Add the chicken stock, almonds, and cream and bring to a boil over high heat. 4. Reduce the heat to moderate and cook 25 minutes. 5. Add the chicken and cook 5 minutes, or until the chicken is heated through. 6. Season with salt and pepper. 7. Garnish each portion with parsley just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
