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Chicken With Walnut Sauce

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Ingredients
  Chicken 3 Pound
  Onion 2 Small, sliced
  Carrots 2 Small, cut into rounds
  Celery roots 2 , chopped
  Parsley sprigs 3
  Water 3 Cup (48 tbs)
  Peppercorns 5
  French bread 1 Small, thinly sliced
  Chicken broth 1 Cup (16 tbs)
  Walnuts 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Garlic 2 Clove (10 gm), pressed
  Lemon juice 2 Tablespoon
  Corn oil 2 Tablespoon
  Paprika 1 Tablespoon
  Pepper To Taste
  White pepper To Taste
Directions

Place the chicken in a large pan with the onions, carrots, celery, parsley, water, peppercorns and salt and pepper.
Cook, covered, about forty to fifty minutes, or until the chicken is tender.
Remove the skin and bones and cut the meat into two-inch pieces.
Reserve the broth and set chicken and broth aside.
To prepare the sauce, cut the bread into thin slices and soak in the chicken broth for about ten minutes.
Squeeze out excess liquid and place the bread in a blender.
Add the walnuts and puree into a pasty mixture.
Stir in the salt, white pepper, garlic and lemon juice.
Blend until the mixture is like heavy cream.
Arrange the chicken on a serving platter and cover with the walnut mixture.
In a skillet heat the oil and paprika until nicely pink, pour over the chicken, and serve.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled

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