Russian Walnut Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 T: Oil,
1: Garlic clove,
1/2 cup: Flour,
1/2 t: Kosher salt,
1/2 t: White pepper,
2 lbs: Chicken thigh,
2 T: Unsalted butter,
1 T: Garlic,
1 cup: Onion,
1/2 cup: Walnuts,
1 cup: Chicken stock,
1 T: Vinegar,
1/8 t: Ground allspice,
1/8 t: Ground cinnamon,
1/8 t: Freshly ground nutmeg,
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
1 TABLESPOON SEASONED FLOUR
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
Source from luhu.jp
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
1 TABLESPOON SEASONED FLOUR
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
Source from luhu.jp