Poached chicken with garlic and walnut sauce

Matt Tebbutt makes an impressive main dish for less than a fiver.
By Matt Tebbutt
Poached chicken with garlic and walnut sauce
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 6 chicken legs, or thighs
  • 1 onion
  • 1 wholehead garlic, separated into cloves, skins removed
  • sticks celery
  • 2 bay leaves
  • 2 sprigs tarragon
  • 5 black peppercorns
  • 2 stalks parsley
  • 1 leek
  • 100 g walnuts, toasted, skins removed
  • 50 g breadcrumbs
  • 200 ml double cream
  • pinch smoked paprika
  • finely chopped parsley
  • few sprigs tarragon, picked and chopped
  • seasonal greens, to serve


1. Put the chicken legs in a pot with the onion, garlic cloves, celery sticks, bay leaves, tarragon sprigs, black peppercorns, parsley stalks and leek. Cover with cold water and bring to the boil. Skim well, top up with more cold water and gently simmer for 1.5-2 hours.

2. When cooked allow the chicken to cool in the stock.

3. Strain the stock and reserve about 150ml of liquid. Put into a blender with the cooked garlic cloves, the walnuts, breadcrumbs, cream and a pinch of salt. Process till smooth.

4. Remove the skin from the chicken and tear into big chunks, discarding the bones.

5. Spoon over some of the walnut sauce and garnish with paprika, tarragon and parsley. Serve with the greens.

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