INGREDIENTS
8
Chicken thighs, skin on bone-in
1
Carrot
1
stalk Celery
3 cloves
Garlic
1 tbsp
Garlic, roasted
1
Garlic clove, small
1 tsp
Grapefruit, zest
1
Lemon
1/4 cup
Mint, leaves
1
Onion
1 tbsp
Orange peel
11/16 cup
Parsley
1
sprig Rosemary
3
sprigs Thyme
2 cups
Chicken stock
1 tbsp
Tomato paste
1/2 cup
All-purpose flour
1 cup
Cornmeal, yellow
1 tsp
Salt
1
Salt and freshly ground black pepper
2 tbsp
Almonds, toasted and chopped
3 tbsp
Butter
2 tbsp
Parmesan cheese, grated
1 cup
White wine