Poached Chicken with Walnut Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

I love poaching chicken. The meat is always juicy, as it’s self-basting by definition, and it makes its own stock at the same time, some or all of which can provide the perfect matching sauce. This dish comes from Turkey (I think), and is simplicity itself to make. It’s better with toasted walnuts rather than plain – in fact, I’m not keen at all on the untoasted kind.