Braised Chicken Thighs With Castelvetrano Olives & Toasted Almonds

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20 garlic cloves, peeled

1/2 cup extra virgin olive oil

8 large chicken thighs, bone in and skin on

Kosher salt and black pepper to taste

Olive oil as needed

1 yellow onion, cut into medium dice

1 lemon, cut in quarters

2 medium-size rosemary sprigs

4 cups low-salt chicken broth, reduced to 2 cups (or 2 cups double-strength broth)

1 cup dry white wine

1 large bunch escarole (about 1 pound), rinsed and coarsely chopped

1 cup Castelvetrano olives, pits removed and halved (see Note)

1/2 cup Marcona almonds, toasted and chopped coarsely

1 tablespoon unsalted butter

Extra virgin olive oil

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