Updated: Jun 13
A simple dish to make and extremely flavorful. Overall, the balance of textures and flavors produce a lovely main meal, particularly the combination of chicken and walnuts, which was an unexpected delight. Furthermore, the process of poaching the chicken with leeks and herbs helps to infuse additional flavor into the meat and adds an extra layer of tastiness. Topped with the walnut sauce and served alongside a green salad and pita bread, this meal is in equal measure savory and light.
2 lbs. chicken thighs with bone
1 onion, chopped
1 carrot, chopped
1 stick celery, sliced
1 leek, sliced
1 tablespoon rice, washed
1 teaspoon salt
2 tablespoons butter
1 onion sliced
1 cup chicken broth
1/2 cup walnuts
1/4 cup breadcrumbs
1 clove garlic
1 cup chicken stock
Yields: serving for 4
Prep Time: 20 minuites
Cook Time: 50 minuites
In a large Dutch oven, place the chicken thighs with water to cover, about 5 cups.
Add the vegetables, parsley and rice.
Bring to a boil, then lower the heat to low and allow the broth to simmer for 40 minutes.
Remove the meat and set aside to cool.
Strain the liquid through a fine sieve and save the broth as you will need it later.
Dispose of the vegetables and shred the chicken meat.
In a large skillet, melt the butter.
Add the sliced onions and sauté until the onions start to caramelize.
Add the chicken and salt to taste.
Add 1 to 1 1/2 cups of the reserved broth and cook on medium heat for 10 minutes until the liquid has evaporated. Transfer the chicken and onions to a serving plate.
Make the walnut sauce. In a blender, place the walnuts with the breadcrumbs and garlic.
Add the reserved chicken broth until the mixture comes together into a thick paste.
Season to taste.
Pour the sauce over the chicken. Serve cold.
Find the original recipe here: