Chicken in Almond Sauce

Ingredients:
2 cups water
1 cup flour
salt and pepper to taste
1 whole cut up chicken
1 cup olive oil
1 onion, chopped
4 to 6 cloves garlic, chopped roughly
1 cup sherry (the real thing – not American cooking sherry)
1 cup ground almonds
1 cup fresh peas

Preparation:
Brown the onions and garlic with a little olive oil in a large heavy pan that has a lid, then set aside. Mix the flour with the salt and pepper, and coat the chicken with half of this mix. Using the same pan with a little more olive oil, brown the chicken pieces on all sides. Put the chicken aside. Lower the heat, then stir the rest of the flour into the hot oil in the pan, and while stirring add the sherry. Keep stirring while you add the water and almonds, then bring to a boil while stirring constantly. Add the chicken pieces, onion and garlic, and the peas. Cover and simmer for a half hour or more until the chicken is tender and falling apart. The sauce should thicken quite nicely, and this dish is usually served on a bed of rice.