Chicken Amandine

Chicken Amandine

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Connie Veneracion


  • 6 chicken thigh fillets
  • salt
  • pepper
  • 1/4 cup butter
  • 1/4 cup rendered bacon fat
  • 3 cloves garlic lightly pounded and peeled
  • 1/3 cup almonds (slivered, sliced, whole... they're all good)
  • splash white wine
  • juice of half a lemon


  • Pat the chicken thigh fillets fry with paper towels. Place them between two sheets of cling film and pound lightly to that the thickness is uniform.
  • Rub the chicken fillets generously with salt and pepper.
  • Heat the butter and bacon fat in a frying pan.
  • Arrange the chicken fillets in the hot fat, skin side down, in a single layer.
  • Cook the chicken fillets over medium heat until the skins are browned and crisp, about 4 minutes. Flip them over and cook the opposite sides for three minutes. Scoop out the chicken and transfer to a serving plate.
  • In the remaining fat, add the garlic and cook over low heat until softened and aromatic.
  • Turn up the heat to medium and add the almonds to the fat. Cook, stirring often, for about a minute or until lightly browned.
  • Scoop out the garlic and almonds and scatter on top of the chicken.
  • To the remaining fat, add a splash of white wine. Scrape the bottom of the pan to loosen any browned bits. Let boil for a minute or so.
  • Turn off the heat. Squeeze the lemon juice directly into the pan. Stir. Taste. Add more salt and pepper, if needed.
  • Spoon the sauce over the chicken amandine. Serve hot.