Shredded Chicken with Toasted Walnut & Shallot Oil
Cuisine: Southern
  • For the Walnuts:
  • ½ cup walnuts, chopped
  • For the Chicken:
  • 1.5 lbs chicken legs (or leg & thigh parts)
  • For the flavored oil:
  • ¼ cup toasted walnut oil (or mild olive oil)
  • ½ lb. shallots, sliced thin
  • The ingredients below are added after you remove the cooked shallots and take the oil off the heat
  • 1 tablespoon garlic, grated
  • 3 tablespoons green onions, sliced
  • 1 tablespoon red pepper, finely minced (this can be hot or sweet)
  1. For the Walnuts:
  2. Chop roughly and toast over medium flame in a pan on the stove top, set aside.
  3. For the Chicken:
  4. Boil on low heat in lightly salted water to cover for about 20 minutes or until chicken is falling off the bone.
  5. Remove & let cool.
  6. For the seasoned oil:
  7. Thinly slice shallots. If you have a mandolin use that for uniform slices.
  8. Pour the oil into a small saucepan with the heat VERY LOW and add the shallots cooking until brown & crispy. This can take 15 minutes. Towards the end of that time watch it carefully because it crisps up fast.
  9. Remove shallots, drain, and set aside.
  10. For the Assembly:
  11. Remove chicken skin and shred.
  12. Stir the garlic, pepper and green onion slices into the warm oil and pour over chicken.
  13. Garnish with chopped walnuts & toasted shallots.
Makes a good sandwich if you have leftovers.
Recipe by The FrangloSaxon Cooks at