| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Albanian |
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 1 |
|
Chicken -; (abt 1 1/2 lbs) |
| 6 |
c |
Water |
|
|
Salt |
| 1/4 |
c |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Peeled walnuts |
| 2 |
tb |
Vinegar |
| 6 |
|
Cloves Garlic; crushed |
|
|
Pepper |
INSTRUCTIONS
Simmer chicken in water seasoned with salt to taste until tender,
about 1 hour. Remove chicken from cooking water, reserving 1 cup
stock. Cool chicken slightly, then cut into 4 portions. Melt 2
tablespoons butter in large skillet. Add chicken pieces and saute
until lightly browned. Remove chicken pieces and keep warm. Add
remaining 2 tablespoons butter. Add flour. Cook and stir until
lightly browned. Add reserved stock, stirring constantly to avoid
lumps. Bring to boil. Add walnuts, vinegar, garlic and salt and
pepper to taste. Simmer over low heat until heated through, about 5
minutes. Spoon sauce over chicken pieces. Yields 4 to 6 servings.
Each of 6 servings: 334 calories, 171 mg sodium, 64 mg cholesterol, 29
grams fat, 7 grams carbohydrates, 14 grams protein, 0.98 gram fiber
Recipe Source: Los Angeles Times - 01-13-1999 Recipe from "The Best of
Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books,
$22.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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