Escaldums Spanish Turkey Stew with Almonds by Feisty Tapas

– 500 g diced turkey breast, not too small
– 1 tablespoon extra virgin olive oil or oil
– 1 large onion (peeled and finely chopped)
– 2 garlic cloves (peeled and finely chopped)
– 125 ml dry white wine
– 125 ml chicken stock
– 3 vine-ripened tomatoes (chopped coarsely, you can always use 4 or so tablespoons of tinned chopped tomatoes but fresh really do work well)
– 40 g almonds (plus a handful for serving)
– 1 bay leaf
– Salt and black pepper