Chicken with Glazed Walnuts and Grand Mariner
Published by Harvard Common Press
This recipe is from Julie’s friend Batia Rabec, a fabulous home cook and dedicated slow cooker user. Batia loves to entertain and, in her hands, the humble slow cooker turns out truly elegant party fare. Batia appreciates the way in which the slow cooker allows her to cook for a party over two days: You can do the messy part of this dish (the sautéing) the day before the event and refrigerate the chicken, garlic, onions, and peppers right in the crockery insert. The next day, add the salt, pepper, and Grand Marnier and start the slow-cooking. Grand Marnier is a combination of Cognac and bitter oranges grown in Haiti. In the United States, you will find Grand Marnier Cordon Rouge, or “Red Ribbon,” with a red sash around the neck of the bottle. The flavor is not sweet and it is welcome in the kitchen for what it does to humble ingredients. If you find glazed walnuts in your grocery or specialty food store, by all means use those.
NotesCooker: Large round or oval
Setting and cook time: HIGH for 4½ to 5 hours
Cooking Methodslow cooking
Total Timea day or more
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free
Taste and Texturemeaty, nutty
- 1 cup all-purpose flour
- 12 bone-in chicken thighs, with skin on
- 3 tablespoons unsalted butter
- 8 cloves garlic
- 2 large onions, cut in half and sliced into half-moons
- 2 cups thin strips red bell pepper
- 2 teaspoons salt, or more to taste
- ¼ teaspoon freshly ground black pepper, or more to taste
- 1 cup Grand Marnier
- 2/3 cup glazed walnut halves
Place the flour on a shallow plate or a pie plate. One piece at a time, dredge the chicken in the flour, coating both sides and shaking off any excess.
Melt the butter in a large skillet over medium-high heat. When it foams, add as many pieces of the chicken, skin side down, as will fit in a single layer without crowding, and cook until deep golden brown on both sides, 5 to 7 minutes per side. As the chicken pieces are browned, use a slotted spoon to transfer them to a plate. After all the chicken is browned, add the garlic to the skillet; brown it but do not let it burn. Transfer the garlic to a small plate. Add the onion and red pepper to the pan and cook, stirring, until softened but not browned, about 5 minutes.
Using a slotted spoon, transfer the onion and pepper to the slow cooker. Place the chicken on top, skin side up. Tuck the garlic in among the chicken pieces. Sprinkle with the salt and pepper; pour over the Grand Marnier. Cover and cook on HIGH until the chicken is tender and cooked through, 4½ to 5 hours.
To serve, distribute the onion and pepper among the plates. Top with the chicken and sprinkle each serving with a few of the glazed walnuts.
2007 Beth Hensperger and Julie Kaufmann