Best Shredded Chicken And Walnut Sauce Recipes

TURKISH CIRCASSIAN CHICKEN

Steps:

• Put the chicken, vegetables, bayleaf, thyme and salt in a pot, add the water.
• Bring to a boil and then simmer for about 15 minutes.
• Remove and strain the chicken. Let it cool.
• Keep the stock and one of the onions.
• Shred the chicken into 2" strips.
• In a pot, simmer the stock down to 2 cups.
• In a blender, grind the walnuts till they are finely chopped.
• Remove the crusts of the bread. Soak them first and then squeeze them dry.
• Add the bread, onion, garlic, lemon juice, paprika, salt& pepper into the blender and mix together.
• Slowly add in the stock and puree until smooth. (if it's too thick add a little milk).
• Mix shredded chicken and hald of the walnut sauce and put in serving dish.
• Spread the rest of the sauce over it.
• Heat olive oil and paprika over medium heat until the oil turns into red. Drizzle it over chicken.
• Sprinkle with minced parsley.
• Enjoy!

SAUTéED CHICKEN WITH WALNUT SAUCE

Steps:

• Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
• Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
• Serve the chicken hot or at room temperature with the sauce spooned over it.

TURKISH CIRCASSIAN CHICKEN WITH WALNUT SAUCE

Steps:

• 1. Put the chicken, water, and salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 25 to 30 minutes or until the chicken is cooked through and tender. Remove chicken, reserving the broth, and set aside to cool. When the chicken is cool, shred it finely with your fingers.
• 2. Heat 3 tablespoons olive oil in a saute pan over medium heat. Add the onion and saute until translucent, 3-4 minutes.
• 3. Add the garlic, paprika and cayenne pepper and saute for another 2 minutes. Set aside to cool.
• 4. Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid, salt and pepper into a blender or food processor. Process until fairly smooth but with a little texture remaining. Remove to a large bowl.
• 5. Add the shredded chicken to the walnut sauce. Adjust the seasoning with salt and pepper. Add more poaching liquid if the sauce is too dry. Place in a serving dish and shape decoratively with the tines of a fork.
• 6. Heat the remaining 3 tablespoons of olive oil and the paprika over medium heat until the oil colors a deep red, 1 to 2 minutes. Drizzle the oil over the chicken. Sprinkle with the chopped parsley and serve warm or at room temperature.

CHICKEN WITH A MUSHROOM AND WALNUT SAUCE

Steps:

• Salt and Pepper the chicken.
• I like to add a little homemade Essence to this, or paprika.
• Then dredge your chicken into the crumbs.
• Bake the chicken at 350* for about 15 minutes until you lose the pink.
• Of course, this will take longer if your chicken are larger.
• Cut the chicken diagonally in strips when done.
• Keep each piece relatively together as one and hot until you are ready with the sauce.
• Place the chicken on top of the pasta.
• The following sauce will cover all.
• Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
• Let the mushrooms reach a nice golden color.
• Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
• Turn your heat down to warm.
• When the sauce slows and stops simmering, add pepper and cheeses.
• Stir until the sauce is smooth, but do not boil.
• Serve this sauce over your chicken and pasta.
• Don't forget your parsley sprig for that added touch.
• I like mint sprigs too.
• I've even made this with veal cutlets, and the sauce is very good with it.
• Very versatile-- can be elegant or just plain.
• Serve with a variety of vegies, I like a broccoli asst.
• ,and a pasta, or potato etc.

CHICKEN WITH WALNUT SAUCE

Steps:

• Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
• Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
• Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
• Walnut Chicken Salad
• When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.