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  Added: May 09, 2006  •  Visited (440)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast Chicken With Walnut Sauce
(Kotmis Satsivi)
What You Need:
ROAST CHICKEN
  • A 3 - to 3½ -pound chicken
  • 4 tablespoons melted butter
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • Freshly ground black pepper

    WALNUT SAUCE
  • 2 tablespoons butter
  • 2 tablespoons finely chopped onions
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon flour
  • cups chicken stock, fresh or canned
  • 2 tablespoons red wine vinegar
  • ½ teaspoon powdered cloves
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne
  • 1 small bay leaf
  • ½ teaspoon powdered saffron
  • 1 tablespoon finely chopped parsley
  • ¼ teaspoon salt
  • 3 ounces shelled walnuts, pulverized with a mortar and pestle or with a nut grinder

  • How To Cook:
    ROAST CHICKEN:
    1. Pat the chicken dry inside and out with paper towels, then truss it securely with white kitchen cord. Mix the melted butter and vegetable oil together and with a pastry brush, coat the chicken thoroughly.

    2. Preheat the oven to 475°F. In a shallow roasting pan just large enough to hold the chicken comfortably, set it on its side on a rack. Roast in the center of the oven for about 10 minutes, then turn it on its other side.

    3. With a pastry brush, baste it with the butter-oil mixture and again roast 10 minutes. Now turn the chicken on its back and lower the heat to 400°F.

    4. Baste again, sprinkle the bird with the salt and a few grindings of pepper and roast 40 minutes longer, basting every 10 minutes with the remaining butter-oil mixture and then with the juices in the pan.

    5. To test for doneness, pierce the thigh of the bird with the tip of a sharp knife. The juice that trickles out should be yellow; if it is pink, roast the bird for another 5 or 10 minutes.

    WALNUT SAUCE:
    1. While the chicken is roasting prepare the sauce. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of butter over high heat.

    2. Add the chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.

    3. Stir in the flour, mix to a paste, then pour in the chicken stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly.

    4. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt and walnuts. Lower the heat and simmer uncovered for about 5 minutes.

    5. Taste for seasoning. Carve the chicken into quarters and arrange them attractively on a deep serving platter. Pour the satsivi sauce over the chicken and serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Middle East » Georgia
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Nuts » Walnut
    Dish » Main Courses

     

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