- Simmer chicken in water seasoned with salt to taste until tender, about 1 hour. Remove chicken from cooking water, reserving 1 cup stock. Cool chicken slightly, then cut into 4 portions. Melt 2 tablespoons butter in large skillet. Add chicken pieces and saute until lightly browned. Remove chicken pieces and keep warm.
- Add remaining 2 tablespoons butter. Add flour. Cook and stir until lightly browned. Add reserved stock, stirring constantly to avoid lumps. Bring to boil. Add walnuts, vinegar, garlic and salt and pepper to taste. Simmer over low heat until heated through, about 5 minutes. Spoon sauce over chicken pieces.
- This recipe yields 4 to 6 servings.
- Each of 6 servings: 334 calories, 171 mg sodium, 64 mg cholesterol, 29 grams fat, 7 grams carbohydrates, 14 grams protein, 0.98 gram fiber
Notes:
Recipe from "The Best of Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books, $22.50) |
