Chicken In Garlic Walnut Sauce Satsivi Recipes

SAUTéED CHICKEN WITH WALNUT SAUCE

Steps:

• Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
• Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
• Serve the chicken hot or at room temperature with the sauce spooned over it.

KOTMIS SATSIVI (GEORGIAN ROAST CHICKEN WITH GARLIC WALNUT SAUCE)

Steps:

• Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
• Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
• Preheat oven to 475°F.
• Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
• Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
• Turn bird onto its back, reduce temperature to 400F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
• To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5-10 minutes.
• To make the walnut sauce: in a heavy 10-12" skillet, melt the butter over High heat, add the onions& garlic, lower heat to Medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
• Stir in the flour and mix into a paste, then pour in the chicken stock, bring to a boil over High heat, stirring constantly until the mixture thickens.
• Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts.
• Lower heat and simmer uncovered for about 5-6 minutes, then taste for seasoning.
• Quarter the chicken, pour the sauce over the quarters, and serve.

A GOOD EASY GARLIC CHICKEN

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.