Chicken, With Asparagus and Almonds

• 1 3- to 3 1/2-pound chicken, cut up
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 shallots, minced
• 1/2 to 1 cup dry white wine
• 1 1/2 pounds asparagus, trimmed to no more than 3 inches long
• Coarse salt and freshly ground pepper
• 2 ounces sliced almonds, toasted
• 2 tablespoons chopped parsley to garnish

1. Wipe the chicken pieces dry with paper towels.
2. In a large casserole dish, brown the chicken pieces a few at a time.
3. Add the shallots and white wine.
4. Cover and cook over low heat for 20 minutes.
5. Add the asparagus, salt and pepper.
6. Cover and cook until the asparagus is tender.
7. Remove from heat, sprinkle with almond and parsley.
8. Serve immediately.

chicken, olive oil, butter, shallots, white wine, long, salt, almonds, parsley

Taken from cooking.nytimes.com/recipes/5933 (may not work)