👨‍🍳 Instructions

1. 1

   Wash the chicken pieces and place them in a pot. Add enough cold water to cover the chicken, along with a little salt. Bring to a boil and simmer for about 30 minutes, or until the chicken is tender. Reserve about 1 cup of the chicken broth.

   💡 Tip: Simmering the chicken first helps to tenderize it and creates a flavorful broth for the sauce.
2. 2

   While the chicken is simmering, melt the butter in a separate saucepan over medium heat. Add the flour and sauté for about 3 minutes until it turns a light yellow color, being careful not to brown it too much.

   💡 Tip: Toasting the flour lightly helps to remove its raw taste and creates a smoother sauce base.
3. 3

   Gradually whisk in the reserved chicken broth into the saucepan with the flour and butter mixture. Continue whisking until the sauce is smooth and slightly thickened. Add the crushed garlic, vinegar, salt, and pepper. If using, add the red pepper flakes.

   💡 Tip: Adding the broth gradually prevents lumps from forming in the sauce.
4. 4

   Stir the finely ground walnuts into the sauce. Let it simmer for another 5 minutes to allow the flavors to meld.

   💡 Tip: Ensure the walnuts are finely ground for a smooth, creamy sauce.
5. 5

   Add the cooked chicken pieces to the sauce. Stir gently to coat the chicken evenly. Simmer for another 5-10 minutes until the chicken is heated through and the sauce has thickened to your desired consistency.

   💡 Tip: Avoid over-simmering after adding the chicken to prevent it from drying out.
6. 6

   Serve hot, traditionally with a side of rice or mashed potatoes.

   💡 Tip: This dish is also delicious served with crusty bread to soak up the flavorful sauce.