Chicken with Walnut Sauce Recipe

Name: Chicken with Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken stock, preferably homemade (page 160), or water as needed; One 3- to 4-pound chicken, trimmed of excess fat; 2 medium onions, peeled and quartered; 2 carrots, chopped; 2 celery stalks, chopped; 1/4 cup fresh parsley leaves, stems reserved and tied together; Salt and black pepper to taste; 1 thick slice day-old bread; 1 cup walnuts, blanched; 3 garlic cloves, peeled; 1 fresh hot red chile, stemmed and seeded, or 1 teaspoon pure chile powder, like ancho or New Mexico

Servings: persons

Chicken stock, preferably homemade (page 160), or water as needed
One 3- to 4-pound chicken, trimmed of excess fat
2 medium onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
1/4 cup fresh parsley leaves, stems reserved and tied together
Salt and black pepper to taste
1 thick slice day-old bread
1 cup walnuts, blanched
3 garlic cloves, peeled
1 fresh hot red chile, stemmed and seeded, or 1 teaspoon pure chile powder, like ancho or New Mexico

1
Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when youre done).
2
Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken.
3
Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes.
4
Remove the chicken and cool to room temperature.
5
Strain the stock and set aside.
6
Put the bread in a bowl and saturate it with some of the stock.
7
Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile.
8
Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups.
9
Reserve the remaining stock for another use.
10
Season the sauce with salt and pepper.
11
Carve the chicken and serve it with the sauce.
12
When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad.
13
Serve at room temperature.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Chicken stock, preferably homemade (page 160), or water as needed, One 3- to 4-pound chicken, trimmed of excess fat, 2 medium onions, peeled and quartered, 2 carrots, chopped, and more.

Yes, Chicken with Walnut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions