Chicken Breasts with Walnut Aillade


In the fascinating book Goose Fat and Garlic, Jean and Paul Strang give this aillade recipe. Every time they came to do a demonstration and signing for me, they made up a batch. 1 was so addicted to it I used to ask them to make double so I could take it home. Here is one of the things I did with it.


  • 1 chicken breast per person
  • 70 g/ oz shelled walnuts
  • 55 g/2 oz cloves of garlic, peeled
  • salt and freshly ground pepper
  • 150 ml¼ pint walnut oil
  • a handful of chopped parsley
  • 300 ml/½ pint plain yoghurt(approx.)
  • lemon juice
  • groundnut or other cooking oil


In a food processor grind the walnuts and garlic as finely as you can. Add 1 tbsp cold water to help the amalgamation. Season with salt and pepper, and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley.

Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and a little lemon juice, for half an hour. Wipe off surplus yoghurt.

Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to seal. Spoon over the aillade and cook over a low heat until the chicken is done.