Shredded Chicken and Walnut Sauce

“This is from a Penzey's cooking magazine. I think I'll be trying it very soon!”
1hr 15mins

Ingredients Nutrition


  1. In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
  2. Strain through cheesecloth or a fine strainer and set chicken aside to cool.
  3. Boil the water stock down until you have 1 1/2 cups.
  4. Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
  5. In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
  6. Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
  7. Blend to a smooth paste.
  8. Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
  9. Garnish with the remaining paprika and sliced black olives.
  10. Particularly nice served with fresh fruit.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a