Braised Chicken Thighs In Spanish Almond Sauce

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8 bone-in chicken thighs, skin on (about 3 pounds)

-- Kosher salt

-- Freshly ground black pepper

-- All-purpose flour for dredging

1/4 cup extra virgin olive oil

1/3 cup blanched (skinless) almonds

4 whole garlic cloves, peeled

2 slices Italian bread, about 4 inches wide and 1/2-inch thick, crust removed

1 yellow onion, chopped

1 dozen whole black peppercorns

1 clove

1/2 teaspoon saffron threads

1 tablespoon chopped Italian parsley

2/3 cup dry sherry or white wine

1 cup chicken broth or water

1 bay leaf

2 hard-cooked eggs

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