Chicken and Walnuts RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 whole chicken (about 1.8kg), skinned and jointed 
Chicken and Walnuts Preparation:Method:Place the chicken portions in a dish then pour the sherry and caster sugar over the top and set aside to marinade for about 90 minutes. After this time heat the oil in a large pan, drain the chicken and brown in the hot oil. Meanwhile, mix the mushrooms and water chestnuts in the base of a large casserole dish then arrange the browned chicken pieces over the top. Pour the chicken juices from the pan over these then add the stock. Cover the casserole and transfer to an oven pre-heated to 170°C. Cook for about 2 hours. At the end of this time drain the liquid from the pan into a saucepan. Mix the cornflour with a little water to form a smooth slurry then whisk into the pan juices. Bring to a simmer and cook until thickened. In the meantime melt the butter in a pan and use to brown the walnuts for about 4 minutes. To serve, arrange the chicken, mushrooms and water chestnuts on a warmed serving plate then pour some of the thickened gravy over the top. Garnish with the fried walnuts then served, accompanied by the remaining gravy in a sauce boat. |
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