Chicken waldorf

Chicken waldorf

By
From
Encyclopedia of Food and Cookery
Serves
6

As served in the New York restaurant of that name.

Ingredients

Quantity Ingredient
4 chicken breasts or skinless, boneless fillets
250ml apple cider
salt and freshly ground black pepper
2 eating apples, cut into thin wedges
1 lemon, juiced
6-8 spring onions, shredded
3 sticks tender celery, cut into julienne strips
60g walnut pieces
parsley, to garnish

Walnut sauce

Quantity Ingredient
1 egg, lightly beaten
1/2 tablespoon sugar
2 teaspoons plain flour
1/2 teaspoon dry mustard
125ml cream, plus extra
30g walnuts, finely chopped
freshly ground black pepper
salt 

Method

  1. Carefully remove skin and bones from chicken breasts. Poach breasts or fillets in cider, seasoned with salt and pepper, for about 8 minutes. Cool in liquid. Lift out chicken and cut breasts diagonally into 3 even-shaped fillets. Lay on a large dish, cover with plastic wrap and refrigerate until required. Strain liquid and reserve for sauce. Coat apple wedges with lemon juice.
  2. To make walnut sauce, place reserved chicken cooking liquid in a stainless steel or enamel saucepan and boil to reduce to 125 ml. Remove from heat and stir in egg, sugar, flour and mustard. Whisk in cream. Return to medium heat and bring to the boil, whisking constantly. Strain through a fine sieve and add walnuts. Cool to room temperature, and thin to desired consistency with extra cream. Season with salt and pepper.
  3. One hour before serving, arrange salad on a large platter as follows: place apple wedges down centre and strew over spring onions and celery, leaving a few for garnish. Arrange chicken breasts over vegetables. Spoon some walnut sauce over chicken, top with walnut pieces and strew with remaining celery and spring onions. Serve remaining sauce separately. Garnish with parsley.
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