Preparation The day before, marinate the chicken with the spices and the olive oil and store it in the fridge. Brown the chicken drumsticks in a pan for 20-25 minutes. Turn the fire off and let them inside so they can keep the heat. In a shallow pot, stir-fry the –previously sliced– garlic, onion and carrot. Once browned, add the drumsticks and the glass of wine and stew everything on a medium fire for about 45 minutes. While the stew is getting ready, add the garlic cloves, the mushrooms and the almonds into a pan until the mix is well toasted. When it is, transfer it to a bowl. In the same oil, toast the bread slices. A couple of minutes on each side will suffice. In a mixer glass, add the stir-fry (garlic, mushrooms and half of the almonds), a slice of toasted bread, the stew's wine sauce and the carrots. Grind everything thoroughly. Presentation In a deep plate, serve the sauce and fill the bottom side as if it were a soup. Then, add a drumstick or two with some almonds and thyme on top.