{"id":25,"date":"2026-02-22T22:57:59","date_gmt":"2026-02-22T22:57:59","guid":{"rendered":"https:\/\/recipes4thecook.com\/greek-chicken-braised-in-walnut-sauce"},"modified":"2026-02-22T22:57:59","modified_gmt":"2026-02-22T22:57:59","slug":"greek-chicken-braised-in-walnut-sauce","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/greek\/blog\/2026\/02\/22\/greek-chicken-braised-in-walnut-sauce\/","title":{"rendered":"Greek Chicken Braised In Walnut Sauce"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 frying or roasting chicken, about 2-1\/2 to 3-lb., cut into serving pieces<br \/>\nsalt and freshly ground pepper<br \/>\n1 large onion; sliced<br \/>\n4 Tbsp. butter<br \/>\n1 bay leaf<br \/>\n1 sprig of fresh thyme<br \/>\n1 C. milk<br \/>\n2 egg yolks<br \/>\n1 tsp. grated nutmeg<br \/>\n1 C. shelled walnuts; cru<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saut\u00e9 the onion in butter until soft, then add the chicken parts after a few minutes. saut\u00e9 on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tightly cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;Give us this day our daily bread.&quot;  (Matthew 6:11)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Greek<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/greek\/blog\/2026\/02\/22\/greek-chicken-braised-in-walnut-sauce\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-25","post","type-post","status-publish","format-standard","hentry","category-greek"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/greek\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}