*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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