Chicken Pepitoria

This is a popular celebration meal in Extremadura.  It was delicious!  

Mix 1/4 cup flour with salt and pepper.  Coat 8 chicken thighs.  Heat 4 tbsp olive oil in a cast iron skillet until it shimmers.  Brown chicken in batches.  Return chicken to pan.  Add 2 bay leaves and 8 minced garlic cloves.  Add 3/4 cup white wine ( I used rose) and 2 cups chicken stock.  Cover and simmer 30 minutes.  Meanwhile grind 3/4 cup toasted almonds.  Mix with 2 egg yolks.  Combine the almonds and eggs with some of the cooking liquid.  (I skimmed some of the fat off the top after the 30 minutes)  Stir into the chicken and cook another 10 minutes.  Stir in chopped parsley and scatter toasted sliced almonds over each serving.  Serve with oven fried potatoes and steamed broccoli.  (Adapted from Seasonal Spanish Food)