Chicken With Sage And Walnuts Recipes

CHICKEN BREAST WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Pound chicken breasts with the flat side of a meat mallet to flatten out and ensure even cooking.
• Heat olive oil in a skillet over medium-high heat. Add chicken breasts and season with salt and pepper. Cook until chicken breasts are browned and no longer pink in the middle, 5 to 8 minutes per side. Transfer to serving plates and keep warm.
• Add butter, bacon, sage leaves, balsamic vinegar, maple syrup, and chopped hazelnuts to the same skillet. Bring to a quick boil. Reduce heat and simmer, stirring regularly, until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper. Pour sage sauce over chicken.

ONE-PAN BAKED CHICKEN WITH SQUASH, SAGE & WALNUTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it's all skin-side up.
• Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it's all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.

CHICKEN AND WALNUTS

Steps:

• In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
• stir-fry green pepper& green onions in hot
• Remove.oil for 2 minutes or till crisp& tender.
• Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
• Remove.
• Add half the chicken to hot wok; stir-fry 2 minutes.
• Remove.
• Stir-fry remaining chicken 2 minutes.
• Return all chicken to wok.
• Stir in soy mixture into chicken.
• Cook& stir till thickened and bubbly.
• Stir in veggies.
• Cover and cook 1 minute more.
• Serve with rice.

PANCETTA ROAST CHICKEN WITH WALNUT STUFFING

Steps:

• Preheat oven to 400°F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop each to cover. Surround with fennel.
• Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.
• Tilt roasting pan; spoon fat from pan juices. Serve chickens with pan juices.
• Ingredient tip:
• Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.

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.