Pulë me Arra

Cut the chicken into bite-sized pieces and pat dry with paper towels to remove excess moisture.

Heat butter in a large pot or Dutch oven over medium-high heat until foaming, then add the chicken pieces in batches, browning them on all sides for 3-4 minutes per batch.

Remove the browned chicken and set aside, leaving the rendered fat in the pot.

Add the crushed garlic to the pot and sauté for 1-2 minutes until fragrant.

Sprinkle flour over the garlic and stir constantly for 1 minute to create a light roux.

Pour in the water slowly while stirring to avoid lumps, scraping up any browned bits from the bottom of the pot.

Finely chop or grind the walnuts into a coarse paste, then stir them into the liquid until well combined.

Return the chicken to the pot and bring the mixture to a gentle simmer over medium heat.

Simmer uncovered for 30-35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.

Stir in the vinegar and season with salt and pepper to taste, adjusting as needed.

Serve the pulë me arra hot in shallow bowls, ensuring each portion includes plenty of the walnut sauce.