Courvoisier Walnut Chicken Recipe

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Courvoisier Walnut Chicken

Bonnie Beck


This is another recipe I have no idea where I got it from. I have made this since my kids were young and they are in their 40s. Dang that makes me feel old just to say that.

What I do know it is an recipe from England.

Usually I made it when we had company coming, instead of Stroganoff.

I have used pecans instead of walnuts at times..but there is nothing better then an English Walnuts to make this with.

★★★★★ 1 vote
20 Min
20 Min


chicken breasts, boneless and skinless
leek, trimmed and rinsed'll need about 2 cuts
3 Tbsp
sea salt
freshly ground mix of peppers, black, red, pink, green
2 Tbsp
or more of courvoisier or any fine congac or brandy
1 1/2 c
heavy cream
1/2 c
walnuts or pecans, chopped not to fine
1/8 tsp
freshly grated nutmeg
2 Tbsp
freshly chopped shallots


1Wash your leeks well, drain and dry as much as possible.

Toast your nuts sightly.
2Cut leek into 2" strips. Then cut each strip into fine very strips. About the size of a toothpick.
3If you can buy chicken already cut in strips do.

Cut the chicken breasts into strips. About 1/4". If not cut the chicken breast in strips.
4Heat a skillet with the some of the butter and add the shallots and cook till soft. Take them out and set aside. Add a little more butter to the skillet and cook the leeks till tender. Take them out and set them with the shallots. Add a little more butter and add the Chicken strips, brown sightly, and cook until done. Remove the chicken and set with the shallots and leeks. Add the brandy, nutmeg, salt and pepper cream and reduce to 1 1/4 cups.

Then add the chicken, leeks, shallots and nuts. Heat all ingredients together and serve with rice or noodles.

My favorite way of serving this is in Petridge Farm puff pastry cups. With baby peas.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy