Directions:
- In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
- Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
- Add the chicken stock, almonds, and cream and bring to a boil over high heat.
- Reduce the heat to moderate and cook 25 minutes.
- Add the chicken and cook 5 minutes, or until the chicken is heated through.
- Season with salt and pepper.
- Garnish each portion with parsley just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 843.9 Kcal (3533 kJ) | ||
| Calories from fat | 504.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.07g | 86% | |
|---|---|---|---|
| Cholesterol | 100.88mg | 34% | |
| Sodium | 866.55mg | 36% | |
| Potassium | 1285.75mg | 27% | |
| Total Carbs | 39.31g | 13% | |
| Sugars | 14.87g | 59% | |
| Dietary Fiber | 6.72g | 27% | |
| Protein | 41.52g | 83% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 2.8mg | 15% | |
| Calcium | 182mg | 18% | |
| Amount Per 100 g | |||
| Calories | 102.75 Kcal (430 kJ) | ||
| Calories from fat | 61.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 86% | |
|---|---|---|---|
| Cholesterol | 12.28mg | 34% | |
| Sodium | 105.51mg | 36% | |
| Potassium | 156.55mg | 27% | |
| Total Carbs | 4.79g | 13% | |
| Sugars | 1.81g | 59% | |
| Dietary Fiber | 0.82g | 27% | |
| Protein | 5.06g | 83% | |
| Vitamin C | 2mg | 28% | |
| Iron | 0.3mg | 15% | |
| Calcium | 22.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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