Chicken with Walnuts

Preparation info

  • Serves


    • Difficulty


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.


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


    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.

    Pour in the wine or cider and the chicken stock. Season with salt and pepper and the nutmeg or mace. Cover with a lid and cook gently for about 30–40 minutes or until the chicken pieces are quite tender.

    Lift the chicken pieces from the pan on to a hot serving dish. Add the walnuts and keep hot. Blend the cornflour with 2 tablespoons water and stir into the chicken liquor in the pan. Stir until boiling and thickened. Check the seasoning and heat through for a moment.

    Draw off the heat, stir in the cream and strain over the chicken. Serve with a garnish of watercress.