Chicken with Fennel

Directions

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