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

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