Season the chicken with salt and pepper. In a frying pan add the oil and then brown the chicken on all sides (about 3-4 mins) if breast do not over brown or will be dry. Transfer to a pot with a lid leave all juices in frying pan.

Heat pan on high and add the onions and lightly brown - about 4-5 mins then add the white wine to release any amazing frond on the bottom of the pan. Add to the pot then add the stock bay leaves and cinnamon.

Bring pot to a slow simmer and cover with lid and cook for 10-15 mins then turn over the chicken and cook for another 10 mins. You need an internal temp of 70c (it will rise to 74-75 while resting - SAFE temp) remove chicken to a plate.

Hard boil the eggs. Separate the yolks and chop the whites (keep for later). Add the rest of oil to frying pan and lightly brown the ALmonds with the garlic and bread. Transfer to a jug us a hand blender or food processor and add the yolks nd 3-4 TBsp of the cooking liquid. Blitz into a paste.

Add paste to the sauce and cook for about 5 mins on medium until the sauce thickens. Add back in the chicken and heat for 2 mins. Sprinkle over the chopped egg whites and serve hot. AMAZING - ENjoy :P