| 1 | Thoroughly clean and wash chickens. |
| 2 | Truss them, and allow to drain. |
| 3 | Sprinkle lightly with salt & pepper. |
| 4 | Melt the butter in a frying pan. |
| 5 | Brown the chickens, one at a time, well on all sides, then place them in a wide pot. |
| 6 | Pour in the fat remaining in the frying pan, and place this pot over heat. |
| 7 | Pour in wine slowly, so it steams, and add water. |
| 8 | Cover. |
| 9 | Simmer, adding more water if needed, for abt. |
| 10 | 30 min. when chickens are tender, remove from heat & cool partially, then cut into quarters. |
| 11 | Add walnuts to the sauce, stir, and bring the sauce to a boil. |
| 12 | Cook for 2 to 3 min. longer. |
| 13 | Add the quartered chix, and serve hot with fried potatoes and a raw salad. |
