Prep 15 mins
Cook 45 mins
From the wonderful recipe book Mediterranean Dishes by Diane Seed. A Greek/Turkish-inspired dish.
- 1⁄2 cup extra virgin olive oil
- 6 chicken breasts (either with bone or boneless) or 6 chicken thighs (either with bone or boneless)
- 8 ounces dry white wine
- 1 3⁄4 cups fresh chicken stock
- 3 bay leaves
- fresh ground black pepper
- 2 large garlic cloves, minced finely
- 5 ounces shelled toasted walnuts
- 2 tablespoons whole coriander seeds, toasted
- 1⁄4 teaspoon cayenne pepper
- 3 lemons, juice of, to taste
- 3 eggs
- In a clean, dry skillet dry-roast the walnuts until lightly browned and fragrant. Remove to cool. Lightly toast the coriander seeds in the same skillet. Cool.
- In a saute pan heat 2 tablespoons of the olive oil and lightly brown the chicken on both sides. Stir in the white wine and bring to the boil, scraping the pan to loosen and incorporate the brown bits (fond). Add the chicken stock, bay leaves, salt and pepper. Cook the chicken slowly on top of the stove until meat is tender; about 30 minutes.
- In a food processor or blender, blend the garlic, walnuts, coriander seeds and cayenne. In the same fashion as preparing mayonnaise, slowly add the remaining olive oil and half the lemon juice. Mix well and season to taste. Transfer mixture to bowl.
- Remove the chicken pieces from the saute pan using a slotted spoon. Keep chicken warm in low oven. Pour the pan juices through a strainer and then stir the juice into the walnut sauce.
- In a separate bowl, beat the eggs until light and frothy. Next stir in the lemon juice. Pour the lemon/egg mixture into a saucepan and slowly stir in the walnut sauce. Heat the mixture gently, but DO NOT allow the sauce to boil. (If it boils the eggs will curdle.).
- Arrange the warm chicken pieces on a serving platter and pour the sauce on top.
This was superb!!! I am looking forward to leftovers tomorrow! AWT6
DeeeeeeeLICOIUS. No matter that I ended up with some bay leaves and chicken stock that didn't know where to go (where DO they go, anyway?), this sauce was amazing and each bite was even better than the last. What a wonderful blend of flavors. I did cut the recipe in half for the two of us. After burning my first batch of walnuts, I happily tossed in a replacement batch and watched them like a hawk. Yay! Finally located my whole coriander seeds and was happy I didn't have to substitute ground. (Must confirm possession of ingredients BEFORE starting to cook!) My handy dandy Magic Bullet came in handy for making the walnut sauce and I ended up adding just a touch of salt to season. I didn't strain the pan juices; we like the roughage! ;o) Anyway, despite the omission of bay leaves and chicken stock, this was utterly superb. Thanks, my little PAC adoptee, for this repeater!