Chicken with Fennel

• 1 free-range chicken
• 23 cup unblanched almonds
• 12 cup fennel (or dill leaves)
• 12 cup parsley
• 2 cups bottled water
• 12 teaspoon fines herbes
• 2 tablespoons lard or 2 tablespoons oil
• salt

1. Cut the chicken into serving pieces and pat dry.
2. Melt the lard in a casserole over medium-high heat and brown the chicken.
3. When it is golden brown, add the water and salt to taste.
4. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender.
5. Meanwhile, wash and thoroughly dry the herbs.
6. Grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste.
7. Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.
8. Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
9. Arrange the chicken on a serving platter and strain the sauce over the chicken.
10. Sprinkle with the spices to taste and serve.

chicken, unblanched almonds, fennel, parsley, water, fines herbes, lard, salt

Taken from www.food.com/recipe/chicken-with-fennel-20312 (may not work)