Chicken in creamy almond sauce

8 chicken pieces

45 ml (3 Tbsp) cake flour

5 ml salt

freshly ground black pepper to taste

30 ml (2 Tbsp) olive oil

2 onions, chopped

3 cloves garlic, crushed

200 ml (¾ cup) Simonsvlei Chardonnay

375 ml (1½ cups) chicken stock

1 bay leaf

50 g ground almonds

2 ml mixed spice

5 ml lemon rind

45 ml lemon juice

45 ml chopped fresh herbs or 15 ml dried

1. Roll chicken pieces in flour, salt and pepper.

2. Heat oil and fry chicken until golden brown. Add onion and garlic and sauté until soft.

3. Add wine, stock and bay leaf. Simmer for about 25 minutes. Add remaining ingredients and simmer for 10 minutes until chicken is tender. Serve hot.

Serves 4 – 6