Russian walnut chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 1 | Garlic clove | |
| ½ | cup | Flour |
| ½ | teaspoon | Kosher salt |
| ½ | teaspoon | White pepper |
| 2 | pounds | Chicken thigh |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Garlic |
| 1 | cup | Onion |
| ½ | cup | Walnuts |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Vinegar |
| ⅛ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Freshly ground nutmeg |
| 1 | TABLESPOON SEASONED FLOUR | |
Directions
HEAT OIL IN A LARGE SAUCEPOT, OVER A MODERATE FLAME ADD THE WHOLE GARLIC CLOVE AND BROWN ON ALL SIDES REMOVE AND DISCARD GARLIC
COMBINE FLOUR, SALT, AND PEPPER-MIX WELL COAT CHICKEN WITH SEASONED FLOUR PATTING WITH YOUR HANDS TO REMOVE EXCESS
PLACE CHICKEN INTO POT AND BROWN WELL ON ALL SIDES COVER, REDUCE HEAT TO MEDIUM, AND COOK FOR 25 MINUTES, UNTIL TENDER REMOVE FROM PAN, DRAIN BRIEFLY, TRANSFER TO A HEATED PLATTER, AND KEEP WARM
MELT BUTTER IN SAUCEPOT, OVER A MEDIUM FLAME ADD THE GARLIC, ONIONS, AND WALNUTS HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS ARE GOLDEN SPRINKLE WITH HEAT AND STIR FOR 3-4 MINUTES
WHISK IN CHICKEN STOCK, VINEGAR, ALLSPICE, CINNAMON, AND NUTMEG HEAT AND STIR UNTIL THICKENED SLIGHTLY POUR OVER CHICKEN
SERVE HOT