For 4 people
Step 1 of 5
4 tablespoons extra virgin olive oil1 chicken thigh500 ml chicken broth50 g almond with skin
In a pan with olive oil, brown 1 chicken pieces on all sides. 50 g skin must be well-colored and crispy. Remove and set aside.
Step 1 of 5
In a pan with olive oil, brown 1 chicken pieces on all sides. 50 g skin must be well-colored and crispy. Remove and set aside.