Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper.Cook chicken, skin side down, until browned and crisp, about 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, about 20 minutes.

Meanwhile, wipe out skillet and heat 1 tablespoon of oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, about 12 minutes. Stir in almonds and orange segments and juice. Spoon sauce over chicken and serve.