Instructions: Coat the chicken in flour; shake off excess. Heat the oil in a 12inch skillet over medium heat, and brown the chicken, turning. When the second side is almost brown, scatter the shallots & almonds around the chicken pieces, and saute (but dont brown) about 2 minutes, stirring frequently. Salt & pepper the chicken. Put a sprig of thyme on each chicken piece. Add the stock and braise chicken, with cover slightly ajar, until its cooked through, about 15 minutes. If necessary, add more stock.

Add the oranges, & cook just long enough to warm them in the pan juices. Divide the chicken, oranges, & nuts among 4 dinner plates, and serve at once. Enjoy! Makes 4 servings

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