Chicken With Sage And Walnuts Recipes

BRAISED CHICKEN WITH PUMPKIN, SAGE, & WALNUTS

Braised Chicken with Pumpkin, Sage, & Walnuts image

Delicious winter dish. Pretty easy to make, yet is definitely a dish you can serve to company. The braising adds moistness and flavor. You can tweak this one quite a bit to suit your taste (add wine to the stock, more pepper, a mix of winter root vegetables instead of pumpkin, different nuts or spices, etc). Adapted from a recipe by Michael Lomonaco, chef of the former "Windows on the World" which was in one of the NYC World Trade Center towers.

Provided by Lizzie-Babette

Categories One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small chicken or 1 medium chicken, cut into serving pieces (or your favorite mix of chicken parts)
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced onion
1 cup diced carrot
2 1/2 cups peeled seeded and diced pumpkin or 2 1/2 cups butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups hot chicken broth
2 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage, plus some for garnish (optional)
1/2 cup finely chopped walnuts, plus some for garnish (optional)

Steps:

Generously sprinkle chicken on both sides with salt and pepper.
Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding.
(Note: pan must have a lid) Add chicken, skin side down, and cook slowly until chicken is golden brown color.
Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown.
Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes.
Add about 1 3/4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed.
Transfer chicken pieces to a large serving platter.
Add walnuts and sage to the pot and cook for two minutes.
Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken.
Sprinkle reserved sage and walnuts over the dish to garnish.

ONE-PAN BAKED CHICKEN WITH SQUASH, SAGE & WALNUTS

One-pan baked chicken with squash, sage & walnuts image

A one-pan supper full of soft and sticky vegetables and tender golden chicken

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 7

Ingredients

1kg mixed chicken thigh and drumstick pieces
3 tbsp olive oil
3 red onions , peeled, cut into large wedges
1 butternut squash , peeled, deseeded and cut into wedges
bunch sage , leaves picked
100g walnut halves, very roughly chopped
good splash sherry vinegar

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it's all skin-side up.
Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it's all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.

Nutrition Facts : Calories 573 calories, Fat 42 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.27 milligram of sodium

BRAISED CHICKEN WITH APPLES AND SAGE

Braised Chicken With Apples and Sage image

The additions of apples and fresh sage in this recipe transform braised chicken into a savory and delicious entree.

Categories Chicken Poultry Braise Quick & Easy Apple Sage Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

8 chicken thighs with skin and bones (3 lb)
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges
1/2 cup chopped shallots (2 to 3)
2/3 cup reduced-sodium chicken broth
1 teaspoon cider vinegar
1/2 teaspoon chopped fresh sage

Steps:

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.