Braised Chicken with Walnuts and Sage
The best thing about braising is that the meat is juicy, flavorful and absolutely
falls off the bone. What I like about this particular recipe is that it’s versatile.
You can add other peeled and cubed vegetables like sweet potatoes, pearl onions,
rutabaga, butternut squash and Brussels sprouts.
- 1/2 tablespoon plus 1 tablespoon unsalted butter
- 3 bacon slices, about 3 ounces
cut into 1/2-inch dice
- 1 whole chicken, about 4 pounds, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 8 cups low sodium chicken stock
- 8 cloves garlic, chopped
- 30 large sprigs fresh sage
- 2 parsnips, peeled, cut
into 1" lengths, about 12 ounces
- 2 carrots, peeled, cut into 1" lengths, about
- 1 medium turnip, peeled, cut into 1-inch wedges, about 12 ounces
- 1/2 cup canola oil
- 1 cup toasted California walnut halves
- 1 1/2 tablespoons
- Melt 1/2 tablespoon butter in a large heavy casserole over medium heat.
- Add the bacon and cook until light golden, 10 minutes.
- Remove with a slotted spoon and set aside.
- Increase the heat to medium high.
- In the same pan, add the chicken in a single layer with space between, season
with salt and pepper, and cook until light golden, 5 minutes on each side.
- Increase the heat to high and add the bacon, garlic, stock, and 3 tablespoons
chopped sage. Bring to a boil; reduce the heat to low and simmer covered until
the juices from the chicken are clear, 25 to 30 minutes.
- Remove the chicken from the pan with tongs and set aside, covered with foil.
- Strain the liquid and pour it back into the pan.
- Discard the solids.
- Add the parsnips, carrots and turnip, simmer over medium heat uncovered
until the vegetables are tender, 10 to 15 minutes.
- With a slotted spoon, remove the vegetables from the pan and add to the
- In the meantime, pick 30 large sage leaves.
- Warm the oil in a small frying pan over medium high heat until it ripples.
- Fry the sage until crispy and light golden, 10 to 20 seconds.
- Remove with a slotted spoon and set aside on paper towels to drain.
- In a small bowl, with a fork, mash together the flour and remaining 1 tablespoon
- Bring the liquid to a boil and with a whisk, whisk the flour and butter
into the liquid, simmering until the liquid coats a spoon lightly, 2 to 3 minutes.
- To serve, heat the sauce over medium high heat until it is hot.
- Add the chicken, vegetables and walnuts and heat thoroughly, 3 to 4 minutes.
- Place the vegetables, chicken and walnuts on a platter and drizzle the sauce
over the top.
- Garnish with crispy sage and serve immediately.
Created By Joanne Weir - Executive Chef of Copita and host of "Joanne Weir's
Reprinted with permission from