Roast Chicken with Walnut Sauce
Kotmis Satsivi
1 Chicken (approx 1.6kg (3½lb))
4 tbsp Butter
Salt and Pepper
Walnut Sauce
340ml (12floz) Chicken Stock
85g (3oz) Shelled Walnuts
2 tbsp Butter
2 tbsp Onions, finely chopped
2 tbsp Red Wine Vinegar
1 tbsp Flour
1 tbsp Parsley, finely chopped
3 tsp Garlic, finely chopped
Ground Cloves
Ground Cinnamon
1 Bay Leaf
Saffron
Oil
Salt and Cayenne Pepper
Pre-heat the oven to 190°C: 375°F: Gas 5.
Smear the chicken with the butter and season well.
Place into a roasting tin and roast for 1 hour and 20-30 minutes, basting occasionally.
Very finely chop the walnuts.
Place a little oil into a saucepan and gently fry the onion and garlic until transparent, but not browned.
Stir in the flour, cook for a minute or two ensuring that it does not burn.
Pour in the stock, whisking or stirring well.
Bring the boil, allowing it to thicken.
Stir in the walnuts vinegar, bay leaf and add cloves, cinnamon, saffron, to taste.
Simmer uncovered for 5 minutes, add the parsley and adjust the seasoning.
Carve the chicken and serve with the sauce.
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