Chicken with Glazed Walnuts & Grand Marnier

Not Your Mother’s® Slow Cooker Recipes for Entertaining

walnut_chickenThis 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. If you want to make them, use the recipe that follows this one.

Overview

  • Serves 8
  • Cooker: Large round or oval
  • Setting and Cook Time: HIGH for 4 1/2 to 5 hours

Ingredients

  • 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
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 1 cup Grand Marnier
  • 2/3 cup glazed walnut halves (recipe follows)

Instructions

  1. 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.
  2. 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.

Photograph © Eskite Photography

Glazed Walnuts

These are a flavorful addition to this chicken recipe, and they are wonderful as a salad topping or as a snack with drinks.

Overview

  • Makes 2/3 cup

Ingredients

  • 2/3 cup walnut halves and pieces
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon cinnamon
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Dash of cayenne pepper

Instructions

  1. Have a clean plate ready near the stove. Place the walnuts in a small, heavy nonstick skillet. Sprinkle on the sugar and spices. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar melts, 3 to 5 minutes. Almost all of the sugar will cling to the walnuts. Immediately dump out the walnuts onto the plate to cool. If you leave them in the hot skillet even a moment too long, they will burn. These can be made a day ahead and stored at room temperature until needed.
  2. 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, 4 1/2 to 5 hours.
  3. 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.