Chicken Braised In Walnut Sauce Recipes

CHICKEN IN GARLIC WALNUT SAUCE (SATSIVI)

Steps:

• In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and 1/2 cup of chicken stock and process until you have a smooth paste. Set aside.
• Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.
• Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.
• Add flour and stir, then add chicken stock gradually while stirring to combine and turn the heat up to bring to a boil, then turn it down, add the satsivi paste and stir to combine.
• Return chicken to the pan with, bring the sauce to a boil, then turn heat down and simmer for 30 minutes uncovered until the sauce is the consistency of the sauce is thicker than heavy cream.
• Sprinkle with chopped cilantro and tarragon before serving. Serve with rice and flat bread.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

BRAISED CHICKEN WITH PUMPKIN, SAGE, & WALNUTS

Steps:

• Generously sprinkle chicken on both sides with salt and pepper.
• Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding.
• (Note: pan must have a lid) Add chicken, skin side down, and cook slowly until chicken is golden brown color.
• Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown.
• Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes.
• Add about 1 3/4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed.
• Transfer chicken pieces to a large serving platter.
• Add walnuts and sage to the pot and cook for two minutes.
• Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken.
• Sprinkle reserved sage and walnuts over the dish to garnish.