Recipe - Kottopoula Me Saltsa Karithia (Chicken Wwal

3 Fryers (abt. 1 One half lb. ea.)
Salt & pepper to taste
One half cup Butter or oil
1 cup White wine
1 cup Hot water
One half cup Chopped walnuts

Thoroughly clean and wash chickens. Truss them, and allow to drain.
Sprinkle lightly with salt & pepper. Melt the butter in a frying pan. Brown
the chickens, one at a time, well on all sides, then place them in a wide
pot. Pour in the fat remaining in the frying pan, and place this pot over
heat. Pour in wine slowly, so it steams, and add water. Cover. Simmer,
adding more water if needed, for abt. 30 min. When chickens are tender,
remove from heat & cool partially, then cut into quarters. Add walnuts to
the sauce, stir, and bring the sauce to a boil. Cook for 2 to 3 min.
longer. Add the quartered chix, and serve hot with fried potatoes and a
raw salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini