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Course: Main Course
Cuisine: French
Keyword: chicken, garlic, lemon juice, walnuts


  • 2 tablespoons extra-virgin olive oil
  • 1 3 ½ to 4 pounds; 1 3/4 to 2 kg, chicken cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1-1/2 to 2 cups; 375 -500 ml white wine, such as a Sauvignon Blanc
  • 12 cloves garlic
  • 1-1/4 cups;140g walnut halves or large pieces
  • Parsley sprigs – for garnish


  • Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side.
  • Add the lemon juice, ½ cup (125ml) of the wine, and the garlic cloves to the skillet. Reduce the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue cooking for about 8 minutes. Remove the cover from the skillet and continue cooking, stirring occasionally, until the pan juices have evaporated, and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and reserve them, returning them to the pan just before serving.
  • Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour sauce over the chicken, garnish with the parsley sprigs and serve immediately.