Photograph: Philip Webb
- 100 g whole blanched almonds, preferably Marcona
- 4 tbsp olive oil
- 6 garlic cloves, unpeeled
- 1 kg free-range chicken thighs and drumsticks
- 2 tsp sherry vinegar
- 30 white seedless grapes
Dry-fry 6 of the almonds in a large frying pan until golden. Remove the almonds, cut into slivers and set aside. Add the olive oil to the frying pan and, when hot – but not smoking – add the garlic cloves and fry for 3 minutes, turning once. Remove the garlic and set aside.
Season the chicken with salt and add to the pan, skin-side down. Fry gently for 5-10 minutes until the skin is golden and fairly crisp. Take care as the chicken can spit.
Meanwhile, grind the remaining almonds as finely as possible in a food processor. Then, with the processor still running, slowly add the vinegar and then 200ml water, little by little, until the mixture is the consistency of single cream and is as smooth as possible. Set aside.
Cut the grapes in half. Turn the chicken over, add the fried garlic and grapes and fry for half a minute. Then add the almond mixture. Cover and let the chicken simmer in the sauce for 15-20 minutes. If the sauce becomes too thick, add some water.
Check the seasoning then sprinkle the slivered almonds over the chicken. Serve with a dressed green salad or purple sprouting broccoli, if you like.