| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Greek, Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Fryers, abt. 1 1/2 lb. ea. |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Butter or oil |
| 1 |
c |
White wine |
| 1 |
c |
Hot water |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
Thoroughly clean and wash chickens. Truss them, and allow to drain.
Sprinkle lightly with salt & pepper. Melt the butter in a frying pan.
Brown the chickens, one at a time, well on all sides, then place them
in a wide pot. Pour in the fat remaining in the frying pan, and place
this pot over heat. Pour in wine slowly, so it steams, and add water.
Cover. Simmer, adding more water if needed, for abt. 30 min. When
chickens are tender, remove from heat & cool partially, then cut into
quarters. Add walnuts to the sauce, stir, and bring the sauce to a
boil. Cook for 2 to 3 min. longer. Add the quartered chix, and serve
hot with fried potatoes and a raw salad. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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