Chicken Zarzuela Casserole

16 skinless chicken, thighs, (about 4 lb)
1 tsp salt
1/2 tsp pepper
1 tbsp vegetable oil
1/2 cup dry white wine, (or chicken stock plus 2 tbsp white wine vinegar)
1 tbsp extra virgin olive oil
2 Spanish onion, chopped
6 cloves garlic, minced
1 can (28 oz) tomatoes
4 tsp sweet paprika
1 tsp dried marjoram, or, oregano
1/4 tsp saffron, threads
1/3 cup ground almond
1 tbsp lemon juice
1 cup large green olives, pitted, and, halved
1/4 cup chopped fresh parsley

Sprinkle chicken with 1/2 tsp of the salt and the pepper.

In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken in batches, 6 minutes per batch. Transfer to 13- x 9-inch glass baking dish.

Drain off any fat from skillet. Add wine; bring to boil, stirring to scrape up brown bits. Pour over chicken.

Wipe out skillet; heat olive oil over medium heat. Cook onions and 4 of the garlic cloves until golden, about 4 minutes.

Add tomatoes, paprika, marjoram and remaining salt, breaking up tomatoes with wooden spoon. Bring to boil; pour over chicken.

Cover loosely with foil and bake in 375 F oven until chicken is no longer pink inside, about 40 minutes.

Meanwhile, crumble saffron into bowl; pour in 2 tbsp hot water and let stand for 5 minutes.

Add almonds, remaining garlic and lemon juice.

Uncover casserole; stir in almond mixture and olives. Bake until heated through, about 10 minutes. (To make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 1 day. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat in 375 F oven until hot, about 40 minutes.)

Stir in parsley.