Another old recipe. Not sure where this one came from, it just ended up in my recipe box at home, and it's been a while since I fixed it, but I remember it being so good! I'll put it on the schedule for next week. This makes a great company dish, served with dressing and grilled asparagus. Begin with a mango fruit salad, and end with chocolate cherry cordial mousse.
1Preheat oven to 400 degrees. Dredge the chicken pieces with the flour. Place on rack in a shallow roasting pan. Brush with 1/4 cup of the melted butter and bake until browned, 25-35 minutes.
2When chicken is brown, remove the rack, place the chicken in the bottom of the pan, and add the chicken stock to a depth of 1/2 inch. Cover tightly with lid or foil and reduce oven to 350 degrees. Bake for 1 hour.
3Meanwhile, saute the almonds in the remaining 1/4 cup of butter until golden brown. Stir in the sherry. About 10 minutes before the end of the cooking time, remove the cover and spoon the almonds and butter over the chicken. Season with salt and pepper.