Preheat oven to 350 . In large heavy oven-proof skillet melt butter; let cool,
but do not let solidify. Turn chicken in butter to coat. Season chicken with
salt and pepper. Tuck edges under, forming compact shape about 4 cm thick.
Place chicken in skillet, skinned side up. Bake at 350, basting occasionally,
for about 15 minutes. Saute almonds in butter until lightly toasted. Sprinkle
with salt. Let cool to crisp. Remove chicken to warm serving plates; keep
warm. Add orange-juice concentrate to drippings in skillet; stir over high
heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining
salt and pepper; pour sauce over chicken. Sprinkle with the almonds.
