Pollo al Horno Su Majestad

Preheat the oven to 350°F (175°C). Cut the bacon strips into small pieces and cook in a large skillet over medium heat until crispy, about 5 minutes, then remove and set aside, reserving about 2 tablespoons of bacon fat in the pan.

Pat the chicken quarters dry with paper towels, then season all sides generously with salt and pepper.

Brown the chicken quarters in the skillet with the reserved bacon fat over medium-high heat, working in batches if needed, until golden on all sides, approximately 8-10 minutes total.

Transfer the browned chicken to a large baking dish and sprinkle with paprika.

Deglaze the skillet by pouring in the dry white wine (or chicken broth) and scraping up any browned bits from the bottom with a wooden spoon, then pour this liquid over the chicken in the baking dish.

Add the parsley bouquet and dot the chicken with the butter cut into small pieces.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and stir in the cooked peas, mushrooms with their liquid, and the reserved bacon pieces, distributing evenly around the chicken.

Return to the oven uncovered and bake for another 15-20 minutes until the chicken is tender and cooked through.

Remove the parsley bouquet and sprinkle the chopped almonds over the top just before serving.