Preparation:
heat chicken broth in a saucepan until reduced by one-third heat 2 tablespoons butter in a skillet, over a medium flame add almonds, saute for 10 minutes remove from heat and set aside trim leaves and outer ribs from celery heat 4 tablespoons butter in a large skillet, over a moderate flame add celery and saute until lightly browned on all sides place in a shallow casserole add bell peppers, parsley, chives, garlic, and olive oil top with almonds pour reduced broth over all bake, covered, @ 350 degrees for 30 minutes, basting often bake, uncovered, @ 350 degrees for 15-30 minutes, until tender add additional broth or water as needed to keep moist serve hot |
