===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:30)             Number: 374
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chicken With Walnut Sauce      Conf: (37) Home Cooki
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          Chicken With Walnut Sauce

          1 large frying chicken, cut into serving pieces
          Unbleached flour, salt and fresh ground black pepper
          3 T. corn oil
          1 clove garlic, lightly bruised
          2 T. rendered chicken fat and/or butter
          1 garlic clove, minced
          1/2 c. chopped walnuts
          1/2 c. chopped onion
          1 T. unbleached flour
          1 c. chicken stock
          1/8 t. ground allspice
          1/8 t. freshly grated nutmeg
          1/8 t. ground cinnamon
          1 T. cider vinegar
          salt/fresh ground pepper to taste
          minced fresh parsley for garnish

          Dredge chicken pieces in flour, salt and pepper, set
          aside.  Saute' bruised garlic clove in oil until just
          starting to turn golden, discard garlic and saute' chicken
          pieces, browning on all sides.  Cover skillet and cook
          over medium heat for 20 to 30 minutes or until the chicken
          is tender and the juices run clear when the thigh is
          pierced with a fork.  Transfer to a heated platter and
          keep warm.  In the same skillet, melt the chicken fat and
          or butter.  Add garlic, walnuts and onion.  Cook and stir
          until onion is translucent.  Sprinkle with flour, cook and
          stir 3 minutes and add stock, spices, vinegar and salt and
          pepper.  Cook and stir until smooth and slightly
          thickened.  Taste and adjust seasonings.  Pour over
          chicken and sprinkle liberally with minced parsley.

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