Set the oven at 180C fan/gas mark 6.
Season the chicken thighs and brown them in a little oil.
Slice the potatoes into thick coins and add them to the pan.
Add the almonds and let them brown a little.
Pour in the fino and let it bubble for a few seconds.
Add 100ml of water, cover with a lid, and roast for 25 minutes.
Remove the lid, add the chervil, and serve.
