Chicken with Cheese and Almonds - serves 4

1 chicken, 2 1/2 to 3 lbs
3 tbsp butter
1 clove garlic, chopped
2 tbsp chopped onion
1 tbsp tomato paste
2 tbsp flour
1 1/2 cups chicken stock
2 tbsp sherry
2 tbsp shredded almonds 1/2 tsp dry tarragon
3/4 cup sour cream
1 tbsp grated cheese
1 tomato, skinned (optional)

Brown chicken in hot butter; remove chicken. Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in tomato paste and flour until smooth.
Add chicken stock a little at a time, stirring until smooth. Then blend in sherry, and stir over low heat until mixture comes to a boil. Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes.
Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into liquid in which the chicken was cooked. Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and brown under broiler.