Dust the pieces of chicken with flour. Heat the olive oil in a casserole or sauté pan and brown the pieces of chicken all over. Remove them to a dish and soften the onion slowly in the same oil for 15–20 minutes, adding more oil if necessary. Let it brown very lightly.
Toast the pine nuts and blanched almonds in a medium oven, or by dry frying them. Ensure that they do not burn.