Trim the chicken joints neatly. Sauté the walnut halves in the oil for 3–4 minutes then lift out and set aside. Peel and chop the onion and add to the hot oil in the pan. Fry gently for a few moments until tender but not brown. Toss the chicken pieces in the seasoned flour and then add to the pan. Fry gently, turning the pieces of chicken occasionally, until they are brown on all sides.
Pour in the wine or cider and the chicken stock. Season with salt and pepper and the nutmeg or mace. Cover with a lid and cook gently for about 30–40 minutes or until the chicken pieces are quite tender.
Lift the chicken pieces from the pan on to a hot serving dish. Add the walnuts and keep hot. Blend the cornflour with
Draw off the heat, stir in the cream and strain over the chicken. Serve with a garnish of watercress.