HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Recipe

 

Chicken with Walnuts
Poulet aux Noix

 

This recipe comes from the heart of walnut-growing country, in the Rhone-Alpes near Grenoble. There Francoise Chevallier, whose husband, Jean, raises walnuts, adds them to all manner of dishes, constantly demonstrating their versatility. She has an unending supply of nuts, so she enjoys her experiments. Mme. Chevallier gave me this recipe, which I've adapted slightly, and I love it. Chicken and walnuts are an ideal combination—they set each other off—and the garlic smoothes out the entire dish. Try to get a good farm-raised chicken and the sweetest walnuts you can find.

Though born on a farm in the French countryside, this recipe easily dresses up for dinner. For a perfect meal, put it on an elegant warmed platter, be sure to light plenty of candles, and serve a crisp escarole or Belgian endive salad afterward.

Try a nice, lightly chilled white Burgundy alongside.

  • 2 tablespoons olive oil
  • 1 chicken (3-1/2 to 4 pounds; 1-3/4 to 2 kg),
         cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached,
         2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup (125 ml) plus 2 tablespoons dry white wine, such as a Vouvray
  • 12 cloves garlic, unpeeled
  • 1-1/4 cups (140 g) walnut halves or large pieces

1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side.

2. Add the lemon juice, the 2 tablespoons wine, and the garlic cloves to the skillet. Reduce the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue cooking for about 8 minutes. Remove the cover from the skillet and continue cooking, stirring occasionally, until all the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and reserve them, returning them to the pan just before serving.

4 to 6 servings

 

from:
French Farmhouse Cookbook
by Susan Herrmann Loomis
Workman; December 1996
Paper: $14.95; ISBN: 1-56305-488-4
Cloth: $24.95; ISBN: 0-7611-0624-3 432
Recipe reprinted by permission.

 

French Farmhouse Cookbook

Recipes
 
Kitchen Gypsy

This Archived Page created between 1994 and 2001. Modified August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.