Food & Wine Thursdays: Chicken with Walnuts and Raisins

A belated F&WT. My apologies.

I’ve been cooking a lot of chicken recently. Fresh & Easy has an excellent and reasonably priced free-range, vegetarian fed chicken available that I’ve been working with with excellent results. This recipe, inspired and adapted from one by Mark Bittman, is easy, versatile, and delicious.

What you need:

  • a chicken, separated into parts (3-4 pounds) or 2ish pounds chicken parts (skin on, bone optional)
  • a large onion, medium dice
  • 5-6 garlic gloves, lightly smashed
  • one cup chopped walnuts
  • one cup raisins
  • salt and pepper
  • olive oil
  • one cup dry white wine (and more for drinkin’)
  • dried aromatic Mediterranean herbs (I use oregano and marjoram)

What to do:

  1. Coat the bottom of a large, high-walled, thick bottomed Dutch oven or pot with 2ish Tablespoons of olive oil.
  2. Heat the oil on medium-high for 1-2 minutes.
  3. Carefully place the chicken parts, skin down, into the pan.
  4. Reduce heat to medium and cook the chicken for about five minutes on each side.
  5. Remove the chicken and place on paper towels to drain. Sautee onions and garlic in the pan until the garlic cloves are soft and the onions are translucent.
  6. Add the white wine to the pan. Stir and deglaze the bottom of the pot with a wooden or silicone spoon or spatula.
  7. Let the wine reduce for about a minute.
  8. Add the walnuts, raisins, salt, pepper, and herbs to the pot and stir slightly.
  9. Return the chicken to the pot, skin-side up.
  10. Cover and let cook for another 15-20 minutes.

The chicken is done when it pulls apart easily with a fork. Serve with hummus, warm pita, sliced cucumbers, and feta cheese. It also makes a great filling for burek (Greek/Turkish phyllo dough pastries) or empanadas.

About David D.

I'm a wine professional. Like a real one who makes most of his living in wine and have for most of my adult life. I also write, but you can see that.
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