Chicken with Walnuts Served with a summer green salad
	Serves 4 Prep time: 15 minutes Total time: 60 minutes

Adapted from Nuts in the Kitchen by Susan Herrmann Loomis

Shopping List

• 4 small (4 oz.) onions
• 1 bunch mint
• 1 bunch flat leaf (Italian) parsley
• 1 bunch cilantro
• 8 cups mixed, summer salad greens
• 1 shallot
• 2 cups (8oz.) walnuts
• 3 tablespoons (45ml) pomegranate molasses (you can substitute balsamic vinegar and pomegranate juice)
• One 3 pound (1.5 kg) chicken, cut in 6 serving pieces or 6 chicken thighs, preferably organic
• 1 loaf crusty bread

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Dijon mustard
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt

Tools

• Bread knife
• Chef’s knife
• Food processor
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Our choice is also kind of a quirky wine, and somewhat unique: Donati 2008 Malvasia Frizzante, $18.49. This is a lightly-sparkling, dry and intensely tasty wine from Emilia Romagna in Italy; there are even some aspects to the wine that will make you think of a light beer. If you can’t find this, try a dry Lambrusco Bianco.
• Dessert:  Berries N’ Cream
• If you can taste the walnuts before you buy them do so, to be sure they’re really fresh!

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel each onion and cut each into 10 wedges.
  • Rinse and pat dry the herbs.  Pluck 1 cup mint leaves, ½ cup parsley leaves and 1 cup cilantro leaves.
  • Rinse and spin dry the salad greens.
  • Peel and very thinly slice the shallot. Put it in a large bowl.
  • Peel 3 garlic cloves and thinly slice them.
• Start Cooking
  • Put 3 tbsps. oil in the heavy skillet over medium-high heat. When it begins to sizzle, add the chicken and brown it well on both sides, seasoning each side with salt and pepper, which will take about 10 minutes total. Remove the chicken from the pan and reduce the heat to medium.
  • Add the onions to the pan. Stir and cook until they are softened and golden, about 8 minutes. Add the garlic, stir and continue cooking until it is nearly cooked and beginning to turn golden, about 5 minutes.
  • Stir in 1 cup of the water, scraping up any caramelized juices that may have stuck to the bottom of the pan, then add the chicken pieces, nestling them down among the onions. Increase the heat until the water simmers, cover and cook the chicken until it is nearly cooked through, 15 to 20 minutes, turning it twice as it cooks.
  • Grind the walnuts. Put them into the food processor with a generous pinch of salt and pulse-grind them until they’re ground fine. You don’t want them to get oily so watch carefully.
  • Check and turn the chicken. If it’s been 15 minutes, stir in 3 tbsps. pomegranate molasses (or 2 tbsps. balsamic vinegar and 1 tbsp. pomegranate juice), 1 more cup of water and the walnuts and continue cooking, turning the chicken twice more, until the sauce is thickened, 15 to 20 minutes.
  • You have time here to pour yourself a glass of wine (bet that tastes good!) and make the vinaigrette. Whisk 1 tbsp. red wine vinegar into the bowl with the shallot. Whisk in 1 tsp. mustard, a pinch of salt and a couple of grinds of pepper. Then whisk in 1/4 cup oil. Taste for seasoning.
  • About 10 minutes before the chicken is cooked, mince the herbs and stir them into the chicken.
  • Slice the bread.
  • Put the salad greens into the vinaigrette along with some herb leaves (try mint) and toss, toss, toss. Taste and adjust the seasoning.
  • Take the bread and the salad to the table and call the family. Then transfer the chicken to a serving platter, garnish it with herb sprigs, and take it to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

 Print this menu