Chicken With Sage And Walnuts Recipes

CHICKEN-AND-SAGE SAUSAGES

Chicken-and-Sage Sausages image

The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes

Yield Makes about 20

Number Of Ingredients 10

Ingredients

2 pounds ground chicken
1/4 cup finely chopped shallot
1 medium garlic clove, minced
2 tablespoons finely chopped fresh sage
1/4 cup finely shredded carrot
1 tablespoon Dijon mustard
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
2 to 3 tablespoons extra-virgin olive oil
Chutney, for serving

Steps:

Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

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

CHICKEN WITH SAGE AND WALNUTS

Chicken With Sage and Walnuts image

I got this from the packet of Sage I bought from the Fresh Market. I added extra cream towards the end to thin out the sauce. The original recipe calls for the whole package of sage, which I estimate at 1/4 cup. You can skewer the chicken and serve as an appetizer for 6 or use as an entree for 2.

Provided by Chef by Chance

Categories Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless chicken tenderloins
1/4 cup flour
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons fresh chives, chopped
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup walnuts, chopped
1/4 cup dry white wine
1/4 cup chicken broth
1/3 cup whipping cream
1/4 cup fresh sage, julienned
1/2 cup parmesan cheese, shredded
3 tablespoons parsley, chopped

Steps:

Mix the flour, pepper, salt, and chives in a shallow bowl or in a plastic bag. Toss the chicken in the mixture to coat.
Cook the chicken in a 10" saute pan with 2 tbsp of oil over medium high for 8 minutes, stirring occasionally. Remove from pan and set aside.
Add garlic and walnuts to remaining oil and cook for 3-4 minutes on medium high. Stir in wine and broth to deglaze the pan. blend in the sage, cheese, and cream. Bring to a boil, reduce heat to low.
Place chicken in the pan and spoon sauce over all. Keep on low until ready to serve. Sprinkle with parsley.

Nutrition Facts : Calories 824.8, Fat 49.5, SaturatedFat 17.6, Cholesterol 207.9, Sodium 1232.9, Carbohydrate 21.1, Fiber 3.6, Sugar 1.3, Protein 68.5

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