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Chicken With Walnuts

chef.tim.lee's picture
Ingredients
  Chicken joints 4
  Butter 2 Ounce
  Leek 1 , washed and sliced
  Button onions 4 , peeled
  Chicken stock 3⁄4 Pint
  Thyme sprig 1 Small
  Wine vinegar 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Walnuts 2 Ounce, chopped
  Finely chopped parsley 1 Tablespoon (For Garnish)
  Walnut halves 6 (For Garnish)
  Cream 1 Tablespoon (For Garnish)
Directions

Fry the chicken joints in the butter until golden brown, drain and place in a casserole.
Toss the sliced leek and whole onions in the butter.
Place the vegetables, stock, thyme and wine vinegar over the chicken.
Season well.
Cover and cook for 30 minutes.
Remove the joints and keep hot.
Liquidise the walnuts with the onion mixture and some of the liquid.
Pour over the chicken in the casserole and cook for 15 minutes.
Taste and adjust the seasoning.
Garnish with parsley and walnut halves and dribble with cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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