• Assemble Ingredients
• In the Medium Nonstick Pan, toast the slivered almonds over medium heat until golden brown, stirring often. Move toasted almonds to a paper towel or bowl.
  1/4 cup Slivered Almonds
• Meanwhile, place cooked chicken parts in the Large Nonstick pan over Medium High heat for 3 minutes each side. Move parts into Medium Nonstick pan and place into cold oven. Set oven to 350 degrees. (Do not Preheat)
  2 Chicken parts, leg and thigh sections
• Add 1 tbsp Butter to Large Nonstick Pan. Add Shallots and saute over Medium heat for 1-2 minutes until softened and golden.
  1 tbsp Butter, 1 Shallot
• Remove Large pan from heat. Add Red Wine. Reapply heat and bring wine to a simmer. Reduce for 3 minutes.
  1/2 cup Red Wine
• Add Mushrooms to the Large pan. Cook over Medium heat until mushrooms have soaked up the sauce and have reduced and softened.
  6 oz White Button Mushrooms
• Turn off the oven. Allow chicken to remain in warrm oven.
• Add Vinegar and Soy Sauce to Mushroom sauce. Season to taste. Cook for another 1-2 minutes.
  1/2 tbsp Apple Cider Vinegar, 1 tbsp Soy Sauce
• Remove pan from heat. Stir in chilled butter, one piece at a time until incorporated into the sauce. The color will soften and the sauce will become silkier.
  2 tbsp Butter

Plating

• Remove chicken from the oven and place each chicken piece (2) on a plate or shallow bowl.
• Top each piece of Chicken with half of the Mushroom Sauce
• Garnish with Toasted Almonds, Parsley and Rosemary. Drizzle the Truffle Oil over the top of the Chicken and Mushrooms. Season to taste.
  1/2 tbsp Truffle Oil, 1 tbsp Rosemary, 1 tbsp Parsley, Salt & Pepper