Satsivi

Instructions

1. Poach the chicken in water with the onion and salt for 1 hour, until the flesh pulls away from the bone.
2. Remove the chicken, cut it into pieces and keep 500 ml of the cooking broth.
3. Finely grind the walnuts with the garlic, then whisk in the hot broth little by little.
4. Add the vinegar, khmeli suneli, saffron and cinnamon, then let it thicken for 10 minutes over low heat.
5. Adjust the seasoning and add some broth if the sauce is too thick.
6. Arrange the chicken pieces in a dish and generously coat them with the sauce.
7. Let it cool slightly and serve with bread.