Name: Chicken with Walnuts
Yield: Serves 4
Ingredients: pinch ground nutmeg or mace; 4 tablespoons cream; 1 small onion; 1.5 dl/¼ pint chicken stock; watercress; 1.5 dl/¼ pint dry white wine or cider; salt and freshly milled pepper; seasoned flour; 2 tablespoons oil; 1 level tablespoons cornflour; 25 g/1 oz walnuts; 1 oven-ready chicken, about 1.25 kg/3 lb, cut into joints

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Put the chicken carcass in a saucepan with a scant litre (1½ pints) water. Add a carrot, a small onion, a stick of celery, a few parsley stalks and a bay leaf. Simmer for about 1 hour and strain to make chicken stock for the recipe. The remaining stock can be used for soups.

Ingredients

1 oven-ready chicken, about 1.25 kg/3 lb, cut into joints
25

Main course

Method

Trim the chicken joints neatly. Sauté the walnut halves in the oil for 3–4 minutes then lift out and set aside. Peel and chop the onion and add to the hot oil in the pan. Fry gently for a few moments until tender but not brown. Toss the chicken pieces in the seasoned flour and then add to the pan. Fry gently, turning the pieces of chicken occasionally, until they are brown on all sides.

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