Some recipes are bad...You know the ones that are just a total waste of ingredients. Then some recipes are are just ho hum...You make them once, but they are not worth making again. Then there are those recipes that are real home runs...The ones that have your taste buds turning cart wheels. This recipe falls into the latter category.
As I have said before, I love The Two Fat Ladies...and that is who I have to thank for this recipe...Well actually Clarissa Dickson Wright. This was the first of their recipes I ever made and I've made some version of it probably ten times now. It really is that good.
The walnut aillade is one of the most delicious things in the entire world. It really is a stout little sauce...I'm sure it would keep vampires away. Good thing I'm not a vampire. And it really is versatile...Not only is it good over chicken, but it is absolutely outstanding tossed with pasta.
The chicken is just marinated in a little yogurt and lemon juice. Here I pan-fried the chicken, as Clarissa does...but this recipe can also be prepare on the grill.
Pan-Fried Chicken Breasts with Walnut Aillade
adapted from Cooking With The Two Fat Ladies by Wright and Paterson
3 to 4 large garlic cloves
1 tbs cold water
2/3 cup walnut oil
a handful of minced parsley
6 boneless skinless chicken breast halves
1 & 1/4 cup plain yogurt
the juice of a lemon
kosher salt and freshly ground black pepper
olive oil
In a food processor finely grind the walnuts and garlic. Add in 1 tbs cold water to help it come together. Season with 1 tsp kosher salt and a few grinds of black pepper. Then slowly pour in the oil while the food processor is running, until you have a thick sauce almost like a mayonnaise. Stir in the parsley. *This can be made a couple days in advance, store refrigerated in a container with a tight fitting lid.
Mix together the yogurt and lemon juice in a shallow bowl. Season the chicken well with salt and pepper. Place the chicken in the yogurt and marinate for 30 minutes to an hour. Wipe off the excess yogurt.
Heat just enough oil to cover the bottom of a large skillet and pan-fry the chicken. Sear the chicken for about 3 minutes on each side, or until the chicken is browned. Spoon the aillade over the chicken. Reduce the heat to low and cook until the chicken is cooked through.
oh wow sounds great and love them too they make me laugh
ReplyDeleteI like to read your post because all are interesting posts..I'm new to walnut oil, and curious the taste when you describe it as most delicious things in the entire world. I must buy if i manage to find one. Thanks for sharing.
ReplyDeleteSonia,
ReplyDeleteWalnut oil has a nutty flavor. I like to use toasted walnut oil, it has more walnut flavor. But you could substitute a good extra virgin olive oil.
Sounds like a great recipe to try, although the walnut oil would be difficult to discover as they are not a common oil here. olive oil substitution seems more sensible:D
ReplyDeleteThis looks and sounds amazing. I've never use walnut oil in my cooking before and I've gotta give this a try. What a healthful dish!
ReplyDeleteI have some hazel nut oil guess I can try that with this recipe, it sounds delicious. Diane
ReplyDeleteThat does sound yummy - remind me that I mustn't read your blog in the morning, without having had a proper breakfast, because my stomach grumbles too violently! Did you know, by the way, that the Greek use a similar aillade called skordalia? It's stale bread soaked in water mixed with walnuts and garlic. They use it as a dip served with fried cod or fried zucchini or simply with fresh bread and, of course, a generous glass of Ouzo. I sometimes prepare it for a friendly dinner (always thanking God that everybody likes and eats it because when you're the only one, you end up quite alone in a dark corner for the strong smells you exhale with each uttered word ;-) - I do not recommend it for a First Date Dinner where subsequent French-kissing or snogging is hoped for...)
ReplyDeletewhat a beautiful plate of food that is! So pretty! The walnut oil - I am sure makes it out of this world! Always looking for fun, easy, delicious chicken recipes!!!!
ReplyDeleteOh, wow, Bo, that sounds does sound amazing!! And marinating chicken in yogurt is one of the best ways to help keep it moist! Nicely done :)
ReplyDeleteThe sauce does sound wonderful! I bet marinating the chicken in the yogurt made it tender and delicious.
ReplyDeleteHi Bo, The Two Fat ladies were one of my favorite cooking shows before FoodNetWork became all contests. It sometimes gets ridiculous! Anyway, the chicken sounds really good. Simple and delicious is always a good combo!! Blessings, Catherine
ReplyDeleteJust found your blog! you have some amazing recipes! This one in particular looks so scrumptious!! can't wait to browse around and bookmark :)
ReplyDelete-mini baker
Honestly, I've never watched The Two Fat Ladies - I need to catch up! This dish sounds incredible and just my style =)
ReplyDeleteOh, this does sound amazing...it sounds like that Walnut Aillade is my kind of sauce. I love walnut oil, anyhow. I'm saving this one :D
ReplyDeleteBo, this looks great. I've never soaked a meat in yogurt before. It looks really interesting!
ReplyDeleteThat plate makes me want to eat dinner 2 hours earlier :P Love the ingredients. Thanks very much for sharing.
ReplyDeleteGood with pasta? I'm in. I will need to try this - never have cooked with the fat ladies (except myself).
ReplyDeleteThanks for introducing the new sauce to me. I never heard of this but I am convinced! The dish looks delicious.
ReplyDeleteThis is so delicious Bo and love the walnut garlic sauce you make...lovely!
ReplyDeleteWow Bo you are on a roll. I am busy for a couple of days and BAM! You have a post everyday! But I'm catching up!
ReplyDeleteThis recipe looks amazing! I will definitely have to make this, love the stout flavors! I have some walnut oil, and hazelnut oil. So fun to try out new ingredients and great recipes.
i've never tried anything by clarissa dickson wright before. looks like i should start googling her more, because that sounds just delicious. love garlic, love walnut, love yogurt, what can go wrong?
ReplyDeleteSounds delicious...can't be too garlicky for me!
ReplyDeleteLet's start the grill. Chicken and yogurt are always a great combo. Love the addition of the walnut oil! Thanks, Bo.
ReplyDeleteGreetings from Colorado
Kirsten
Dude, that plated picture looks straight out of a magazine so if it tastes anything like it looks.....
ReplyDeleteNice job, Bo!
I don't usually cath the Two Fat Ladies but I enjoy their recipes. This looks like a great dish. I plan to try this soon
ReplyDeleteOutstanding photo Bo. I agree with Chris. It's magazine quality. The Two Fat Ladies were characters weren't they. I don't think I've ever prepared one of their dishes. This sounds wonderful. My pocket book might have cringed at the amount of walnut oil. But if it's as tasty as you say, then it's well worth it.
ReplyDeleteSam
Mmmmmm...this looks like a fabulous chicken recipe! I love how it starts with the yogurt marinade...and ends up all crispy and scrumptious!
ReplyDeleteWow does this bring back memories! I remember when watching The Two Fat Ladies when I was younger. I absolutely used to love that show. I love the idea of a yogurt marinade. Sounds fab, Bo!
ReplyDeleteHappy Cooking,
Tammy
I love walnuts! This is yet another recipe I must try. We eat a lot of chicken and I am always looking for a tasty new recipe, so thanks for posting this!
ReplyDeletefantastic! Love the pic too. Those roasted tomatoes. MMMMM!
ReplyDeleteoh how i miss the two fat ladies. i used to live in london and always dreamed of seeing them bike and side-car on some country road. this recipe looks amazing!
ReplyDeleteI know where to get walnut oil. They have it is Village grocers in Bangsar. I love roasted tomatoes and I am totally convince this is a killer recipe. I am so happy to have another good Chicken recipe! Thanks Bo.
ReplyDeleteI love walnuts in anything, particularly savory dishes. I have dome walnut oil in my pantry, too. Will definitely try this one.
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