Catalan Chicken Stew

INGREDIENTS

• 4 cups chicken stock
• 1 Fresno or other red chile pepper, finely chopped
• 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
• 2 lemons, sliced
• 1 red bell pepper, chopped
• 1/3 cup fresh flat-leaf parsley leaves
• One 32-ounce can whole peeled tomatoes
• 3 to 4 cups shredded Poached Chicken Breasts, recipe follows
• 4 stalks celery, coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 cup Spanish green olives, coarsely chopped
• 2 bay leaves
• Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
• 3 tablespoons EVOO
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 tablespoons EVOO
• 2 rounded tablespoons paprika
• Kosher salt and freshly ground pepper
• 4 large bay leaves
• 2 to 3 stalks celery with leafy tops, peeled and chopped
• 4 carrots, coarsely chopped
• 2 onions, quartered
• 1 tablespoon whole black peppercorns
• 8 cloves garlic, smashed
• 2 to 3 tablespoons chopped fresh thyme
• Kosher salt
• 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
• 2 cloves garlic, grated or finely chopped
• 1/4 cup dry unsalted Marcona almonds or blanched almonds
• Pinch saffron threads
• Bread, for serving