Chicken Braised in Walnut Sauce

Title:
Chicken Braised in Walnut Sauce

Yield:
4 Servings

Categories:
Greek,
Poultry,
Main
Dishes




Ingredients:





     1    Frying or roasting chicken*


          Salt & freshly ground pepper


     1    Large onion; sliced


     4 tb Butter


     1    Bay leaf


     1    Sprig of fresh thyme


     1 c  Milk


     2    Egg yolks


     1 ts Grated nutmeg


     1 c  Shelled walnuts; crushed **






 *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving


 pieces. **Walnuts may be crushed in a mortar, blender or food processor.


 


 Wash and dry the chicken parts and season lightly with salt and pepper. In


 a heavy frying pan, saute the onion in butter until soft, then add the


 chicken parts after a few minutes. Saute on all sides, then add the bay


 leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and


 simmer the chicken until tender (approximately 1 hour). Using a slotted


 spoon, remove the chicken to a warm platter and keep warm while you prepare


 the sauce.


 


 Strain the remaining pan liquid into a small saucepan and bring to a boil.


 Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the


 strained pan liquid and cook over very low heat until the sauce boils,


 stirring constantly.  Sprinkle in the nutmeg, then stir in the crushed


 walnuts.  Simmer another minute and pour over the chicken. Serve warm.


 


 From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New


 York.


 


 Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini