Chicken with Walnuts
|Leek||1 , washed and sliced|
|Button onions||4 , peeled|
|Chicken stock||3⁄4 Pint|
|Thyme sprig||1 Small|
|Wine vinegar||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Walnuts||2 Ounce, chopped|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
|Walnut halves||6 (For Garnish)|
|Cream||1 Tablespoon (For Garnish)|
Fry the chicken joints in the butter until golden brown, drain and place in a casserole.
Toss the sliced leek and whole onions in the butter.
Place the vegetables, stock, thyme and wine vinegar over the chicken.
Cover and cook for 30 minutes.
Remove the joints and keep hot.
Liquidise the walnuts with the onion mixture and some of the liquid.
Pour over the chicken in the casserole and cook for 15 minutes.
Taste and adjust the seasoning.
Garnish with parsley and walnut halves and dribble with cream.