Chicken with Walnut Sauce

Boiled chicken may seem a thing of the past, but if the chicken is good to begin with, you don’t overcook it, and you serve it with this classic walnut sauce—sometimes called tarator or skordalia—it can be quite fabulous. Make the chicken and the sauce in advance if you like; both are good at room temperature. And, if you prefer, sauté the chicken and serve it with this sauce; see, for example, Chicken Escabeche for the cooking technique.

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