Kotmis Satsivi (Roast Chicken with Walnut Sauce) is a traditional Georgian recipe for a classic dish of roast chicken that's quartered and served with a spiced walnut-based sauce. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Roast Chicken with Walnut Sauce (Kotmis Satsivi).
Place the chicken in a roasting pan, baste with the melted butter and vegetable oil and season with salt and freshly-ground black pepper then transfer to an oven pre-heated to 180°C and roast for about 80 minutes, or until well browned and cooked through.
Whilst the chicken is roasting prepare the sauce. Melt the butter in a large frying pan over high heat. Add the onions and garlic then lower the heat and fry gently, uncovered for about 5 minutes, or until the onions are soft. Scatter the flour over the top and stir in to form a roux. Continue cooking for 1 minute, stirring constantly then add the chicken stock and whisk until smooth.
Bring the mixture to a boil over high heat, stirring constantly and continue cooking until the mixture thickens slightly. Now stir-in the vinegar and spices before seasoning with salt. Add the walnuts and stir to combine then lower the heat, add the parsley and simmer, uncovered, for about 5 minutes.
When the chicken is done carve into quarters, arrange on a serving dish and soon the walnut sauce over the top.
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