Shredded Chicken and Walnut Sauce

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is from a Penzey's cooking magazine. I think I'll be trying it very soon!

Ingredients Nutrition

Directions

  1. In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
  2. Strain through cheesecloth or a fine strainer and set chicken aside to cool.
  3. Boil the water stock down until you have 1 1/2 cups.
  4. Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
  5. In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
  6. Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
  7. Blend to a smooth paste.
  8. Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
  9. Garnish with the remaining paprika and sliced black olives.
  10. Particularly nice served with fresh fruit.
Most Helpful

This was good. It definately has sort of a baby shower/tea room brunch kind of taste. I added a little minced garlic and toasted the walnuts first for more flavor. While I cooked some noodles to pour this over, I got out the pita chips and dipped into it. I think it would make a lovely dip with maybe some melted feta over the top. I agree with a previous reviewer that this recipe has a lot of possibilities.

Retro Kali July 12, 2010

Makes for a very tasty chicken dish! I used chicken breasts & winter wheat bread then followed the directions! It was great served over brown rice & with a fresh fruit salad! And by the way, it even does well as a chicken/rice/fruit tortilla wrap! Many thanks for this great recipe! [Made for Please Review My Recipe Cooking Game]

Sydney Mike February 05, 2008

This was very good! I had cut the recipe in half and used leftover cooked chicken from another dish, so I had to use chicken bullion. I ended up using twice as much bullion as I should have, but I'm glad I did. It made a very cream delicious sauce on the chicken. I also omitted the salt since I was using bullion. Went well with with Deluxe Rice Amandine. Thanks WI Cheesehead, this is a keeper!

puppitypup June 27, 2007