This elegant Greek dish features tender chicken pieces slow-braised with aromatic onions, thyme, and bay leaf, then smothered in a luxurious, velvety walnut sauce. The sauce is crafted by tempering egg yolks and milk into the savory braising liquid, finished with toasted crushed walnuts and a hint of warm nutmeg. It offers a delightful contrast between the juicy, herb-infused meat and the thick, nutty richness of the sauce. Perfect for a cozy family dinner or a special occasion, this recipe brings traditional home-style flavor to your table with minimal fuss. The result is a comforting, protein-packed meal that feels both rustic and refined.
Chicken Braised In Walnut Sauce
Description
This elegant Greek dish features tender chicken pieces slow-braised with aromatic onions, thyme, and bay leaf, then smothered in a luxurious, velvety walnut sauce. The sauce is crafted by tempering egg yolks and milk into the savory braising liquid, finished with toasted crushed walnuts and a hint of warm nutmeg. It offers a delightful contrast between the juicy, herb-infused meat and the thick, nutty richness of the sauce. Perfect for a cozy family dinner or a special occasion, this recipe brings traditional home-style flavor to your table with minimal fuss. The result is a comforting, protein-packed meal that feels both rustic and refined.Ingredients
Directions
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Cut the chicken into serving pieces, wash, dry thoroughly, and season lightly with salt and pepper.
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Crush the shelled walnuts in a mortar, blender, or food processor until roughly chopped.
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In a heavy frying pan or Dutch oven, melt the butter over medium heat.
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Add the sliced onion and sauté until soft and translucent, about 5 minutes.
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Add the chicken pieces to the pan and sauté on all sides until lightly browned.
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Add the bay leaf, sprig of fresh thyme, and enough hot water to almost cover the chicken.
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Cover the pan tightly and simmer gently for approximately 1 hour, or until the chicken is tender and cooked through.
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Using a slotted spoon, transfer the chicken pieces to a warm platter and keep covered to stay warm.
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Strain the remaining braising liquid from the pan into a small saucepan, discarding the solids.
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Bring the strained liquid to a boil over medium-high heat.
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Meanwhile, in a small bowl, whisk together the milk, egg yolks, and grated nutmeg until smooth.
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Slowly pour the milk and egg mixture into the boiling pan liquid while whisking constantly to temper the eggs.
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Reduce heat to low and continue stirring constantly until the sauce thickens and comes to a gentle simmer; do not let it boil vigorously or the eggs will curdle.
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Stir in the crushed walnuts and simmer for another minute to combine flavors.
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Pour the warm walnut sauce over the chicken pieces and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
