Chicken With Corn, Walnuts & Cilantro Recipe

Poached chicken cubed and tossed with fresh herbs.

2 cups chicken stock, seasoned with salt and pepper
4 oz. (1/2 cup) white vermouth (preferably Noilly Prat brand)
2 large skinless, boneless chicken breast halves, about 5 oz. each
2 ears of corn
6 fresh cilantro sprigs
1/4 cup walnut halves
2 tbsp olive oil
Salt and freshly ground black pepper


Step 1: About 1-1/2 to 2 hours in advance, heat the stock and vermouth in a large skillet over medium-heat. When the stock is simmering, add the chicken to poach. Reduce the heat as necessary and do not allow the liquid to boil, just simmer until the chicken is firm on one side, then turn and poach on the other side. Turn off the heat and let the breasts cool in the stock.

Step 2: Bring a large pot of salted water to a boil and add the ears of corn. Cook for 1 minute. Drain the corn and cut the kernels off the cob.

Step 3: Wash the cilantro and pick the leaves off the stems.

Step 4: Cut the cooled chicken breasts into 1″ cubes and toss in a bowl with the corn, cilantro, walnuts, olive oil, and salt and pepper to taste.

Note: A medium-bodied, full flavoured dry white wine may be substituted for the vermouth if necessary. The flavour of the recipe will be somewhat different than was intended.


© Badenhorst