Instructions: HEAT OIL IN A LARGE SAUCEPOT, OVER A MODERATE FLAME

ADD THE WHOLE GARLIC CLOVE AND BROWN ON ALL SIDES

REMOVE AND DISCARD GARLIC

COMBINE FLOUR, SALT, AND PEPPER-MIX WELL

COAT CHICKEN WITH SEASONED FLOUR PATTING WITH YOUR HANDS TO REMOVE EXCESS

PLACE CHICKEN INTO POT AND BROWN WELL ON ALL SIDES

COVER, REDUCE HEAT TO MEDIUM, AND COOK FOR 25 MINUTES, UNTIL TENDER

REMOVE FROM PAN, DRAIN BRIEFLY, TRANSFER TO A HEATED PLATTER, AND KEEP WARM

MELT BUTTER IN SAUCEPOT, OVER A MEDIUM FLAME

ADD THE GARLIC, ONIONS, AND WALNUTS

HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS ARE GOLDEN SPRINKLE WITH 1 TABLESPOON SEASONED FLOUR

HEAT AND STIR FOR 3-4 MINUTES

WHISK IN CHICKEN STOCK, VINEGAR, ALLSPICE, CINNAMON, AND NUTMEG

HEAT AND STIR UNTIL THICKENED SLIGHTLY

POUR OVER CHICKEN

SERVE HOT

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