Serves 4 as an entrée
2 tablespoons good quality olive oil
31/2– to 4-pound chicken, quartered and seasoned with salt
1 clove garlic, peeled and finely chopped
1 cup chicken stock (if packaged, choose low sodium)
1 small dried lemon (available in Middle Eastern markets)
1/2 cup chopped walnuts Kosher salt and white pepper to taste
In a sauté pan with a tight fitting lid, heat olive oil to medium high.
Add chicken and cook, turning it as necessary, until golden brown
on each side. Remove chicken from pan, pour off excess oil, and
return pan to the heat, adding garlic, stock, walnuts, and dried
lemon. Bring to a boil, turn down to a simmer, and cover with a lid.
Simmer 15 minutes until chicken is cooked through. Sample the
sauce and season with salt and pepper to taste. Remove lemon.
Serve over rice.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.