Chicken Braised In Walnut Sauce

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Grains	Greek	Greek, Main dish, Poultry	4	Servings

INGREDIENTS

1		Frying or roasting chicken*
		Salt & freshly ground pepper
1		Large onion, sliced
4	T	Butter
1		Bay leaf
1		Sprig of fresh thyme
1	c	Milk
2		Egg yolks
1	t	Grated nutmeg
1	c	Shelled walnuts, crushed **

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 367 Calories From Fat: 293 Total Fat: 34.3g Cholesterol: 125.5mg Sodium: 36.3mg Potassium: 276.4mg Carbohydrates: 10.6g Fiber: 2.7g Sugar: 5.4g Protein: 8.3g