Preheat oven to 350 degrees. Place chicken, skin side up, in a single layer in a 13x9-inch baking pan. Bake 30 minutes. Pour fat from baking dish, discard.
Sprinkle grapes and almonds over chicken.
Melt butter in a large, heavy skillet over high heat. Stir in flour. Cook 1 to 2 minutes, stirring constantly. Add stock, stir until smooth.
Pour in sherry and half & half. Cook, stirring until thickened. Season with salt and pepper.
Pour sauce over chicken. Cover tightly with foil. Bake 30 minutes.
Season with paprika. Garnish with green grapes. Serve hot. Makes 3 to 4 servings.
Notes
I like my sauces slightly thicker than most, so if desired, after removing chicken from the oven, pour sauce back into a saucepan and thicken with a flour/water mixture.