Title: Kottopoula me saltsa karithia  (chicken w/wal
 Categories: Poultry, Main dish, Greek
      Yield: 6 Servings
 
      3 ea Fryers (abt. 1 1/2 lb. ea.)
           Salt & pepper to taste
    1/2 c  Butter or oil
      1 c  White wine
      1 c  Hot water
    1/2 c  Chopped walnuts
 
     Thoroughly clean and wash chickens.  Truss them, and allow to
  drain. Sprinkle lightly with salt & pepper. Melt the butter in a
  frying pan. Brown the chickens, one at a time, well on all sides,
  then place them in a wide pot.  Pour in the fat remaining in the
  frying pan, and place this pot over heat.  Pour in wine slowly, so it
  steams, and add water. Cover. Simmer, adding more water if needed,
  for abt. 30 min. When chickens are tender, remove from heat & cool
  partially, then cut into quarters. Add walnuts to the sauce, stir,
  and bring the sauce to a boil. Cook for 2 to 3 min. longer.  Add the
  quartered chix, and serve hot with fried potatoes and a raw salad.