Tag Archives: Garlic

How To Make Homemade Ranch Dressing

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Recipe excerpt from:
American Gravy
by Andrew Gruel

The right ratio, fresh herbs, bright lemon, and a savory finish that takes homemade ranch beyond the bottle

If your ranch tastes like seasoned mayonnaise, you are using the wrong ingredients.

Mayonnaise should give ranch its body, but it should not become the entire personality of the dressing. Good ranch is creamy but still pourable. It has enough tang to cut through the richness, fresh herbs you can actually taste, and a savory finish that keeps you going back for another bite.

The most important place to start is the ratio. My base uses mayonnaise, buttermilk, and sour cream. The buttermilk and sour cream bring the tang, while the mayonnaise holds everything together. From there, fresh dill and chives make the dressing taste alive. Lemon juice and zest brighten it, and Worcestershire sauce, nutritional yeast, and aged Parmesan build the deep savory flavor that makes homemade ranch so difficult to stop eating.

This is not just one ranch recipe. Once you understand the base, you can make it thicker for wings, thinner for salads, or turn it into chipotle ranch, jalapeño ranch, or smoky ranch.

A Little Ranch Science

Ranch is really a balance of richness, acidity, fresh flavor, and savoriness.

Mayonnaise provides richness and structure. Buttermilk loosens the dressing and brings acidity. Sour cream adds tang while keeping the texture creamy. Change the balance of those three ingredients and you change how the ranch behaves.

For a thicker dip, add a little more sour cream. For a thinner dressing that coats salad greens properly, add more buttermilk. The ranch will also thicken as it sits in the refrigerator, so it is always better to make it slightly looser than you think you need.

I use granulated garlic and onion instead of fresh garlic because their flavor stays consistent as the dressing rests. Fresh dill and chives do the opposite job. They bring the fresh herbal flavor that separates homemade ranch from something designed to sit on a shelf.

The lemon juice cuts through the richness, while the zest adds the aromatic oils from the outside of the fruit. Worcestershire sauce, nutritional yeast, and aged Parmesan build layers of umami without making the dressing taste like Caesar.

Homemade Ranch Dressing

Ingredients

Creamy Base

  • 1 cup avocado oil mayonnaise
  • 3/4 cup buttermilk
  • 1/2 cup sour cream

Seasoning & Fresh Herbs

  • 1 tablespoon granulated onion
  • 1/2 tablespoon granulated garlic
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped

Brightness

  • 1/4 lemon zest
  • 1/2 lemon juice

Savory Finish

  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons nutritional yeast
  • 2 tablespoons freshly grated aged Parmesan
  • Freshly cracked black pepper, generously

Instructions

  1. Build the Base
    Add the mayonnaise, buttermilk, and sour cream to a large mixing bowl. Whisk until completely smooth.
    The mixture should be creamy but still loose enough to pour. If you want a thicker ranch for wings or vegetables, add a little more sour cream. If you want it thinner for salad, add a splash of buttermilk.
  2. Add the Garlic and Onion
    Whisk in the granulated onion and granulated garlic.
    Ranch actually needs more onion than garlic. The onion builds the foundation of the flavor, while the garlic gives it a sharper edge. Granulated seasonings also stay more consistent as the dressing rests than freshly chopped garlic.
  3. Add the Fresh Herbs
    Stir in the dill and chives.
    This is where the dressing starts to taste fresh. I leave out the parsley because it does not add much here. For me, ranch is all about dill and chives.
  4. Brighten It with Lemon
    Zest about one quarter of the lemon directly into the dressing, then squeeze in the juice from half of the lemon.
    The goal is not to make the ranch taste like a vinaigrette. The lemon should soften the richness and make the other flavors pop. The zest adds citrus flavor without bringing too much additional acidity.
  5. Build the Savory Flavor
    Add a small splash of Worcestershire sauce, nutritional yeast to taste, and the grated Parmesan. Whisk everything together.
    Use a high quality aged Parmesan and keep the amount restrained. You want the richness and umami without pushing the ranch into Caesar dressing territory.
  6. Finish with Freshly Cracked Pepper
    Crack a generous amount of black pepper directly into the dressing and mix again.
    Pre ground pepper has already lost much of the aromatic oil that gives pepper its flavor. Freshly cracking it into the ranch makes a noticeable difference.
  7. Chill and Adjust
    Cover the ranch and refrigerate it for at least 30 minutes before serving. The flavor will settle and the dressing will thicken slightly as it rests.
    Before serving, taste the ranch and check the consistency. If it has become too thick, whisk in a little more buttermilk. Taste before adding any salt because the mayonnaise, Worcestershire sauce, and Parmesan may already provide enough.

Make it Yours

Once you have the basic ranch finished, use it as a foundation.

  • For chipotle ranch, mix in finely chopped chipotle peppers and a little adobo sauce.
  • For jalapeno ranch, add finely chopped fresh jalapeno.
  • For smoky ranch, add a little smoked paprika or bacon fat.
  • For a thicker wing dip, leave the dressing as it is or add a little more sour cream.
  • For a thinner salad dressing, whisk in buttermilk a little at a time.

The Details That Make the Difference

  • Think in ratios. The balance of mayonnaise, buttermilk, and sour cream controls both the flavor and texture.
  • Do not let mayonnaise take over. Ranch should be creamy and pourable, not thick enough to hold a spoon upright.
  • Use fresh herbs. Dill and chives give the dressing the freshness bottled ranch cannot replicate.
  • Use lemon with restraint. It should brighten the dressing, not turn it into a vinaigrette.
  • Layer the savory ingredients. Worcestershire sauce, nutritional yeast, and Parmesan each bring a different kind of depth.
  • Crack the pepper fresh. The aromatic oils make a much bigger difference than pre ground pepper.
  • Adjust after chilling. The dressing will thicken in the refrigerator, so use a splash of buttermilk to loosen it before serving.

This is ranch the way it is supposed to taste. Creamy without being heavy, tangy without being sharp, full of fresh herbs, and savory enough to make just about anything taste better.

Courtesy of Chef Andrew Gruel and American Gravy,

Pho With Leftover Brisket and Smoked Bone Broth

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Pho with Leftover Brisket with Bone Broth by Meathead

Recipe excerpt from:
The Meathead Method
by Meathead

Pho (pronounced fuh) is a rich, complex Vietnamese broth usually loaded with meat and veggies. This one contains leftover brisket and bone broth from smoked bones. It provides an awesome payoff in an exotic sweetness.

MAKES 6 servings
TAKES About 20 minutes to prep, about 5 hours to make the broth

Smoked Bone Broth

  • 4 carrots
  • 3 medium onions
  • 4 garlic cloves
  • 4 cremini or button mushrooms
  • 2 celery stalks with leafy tops
  • 5 pounds beef femur bones split lengthwise
  • 3/4 cup dry white wine
  • 4 whole star anise pods
  • 2 teaspoons Morton Coarse Kosher Salt
  • 2 teaspoons fish sauce

Pho

  • 1 1/2 pounds leftover tender beef brisket
  • 12 ounces cremini or button mushrooms
  • 4 red radishes
  • 6 ounces medium rice stick noodles
  • 6 ounces greens, such as collards, kale, mustard, or spinach, or a blend
  • Sriracha sauce
  • OPTIONAL: Thinly sliced scallion greens and small cilantro leaves, for garnish

ABOUT THE MARROW BONES: Marrow bones are beef leg bones, or femurs. They are widely available but are often cut crosswise into 2- to 3-inch lengths. Ask your butcher for 6-inch bones cut in half lengthwise to expose far more of that flavorful marrow so it can be distributed throughout your tasty broth.
ABOUT THE MUSHROOMS: I recommend plain cremini or button mushrooms, but if you want to take it up a notch, go for chanterelles or something more exotic.
ABOUT THE NOODLES: Rice stick noodles vary in size and method of preparation, so consult the package instructions for soaking method. If you can’t find them, you can use ramen, glass noodles, vermicelli, or even soba.

  1. PREP: Peel the carrots and cut them into 3-inch chunks. Peel the onion and cut into quarters. Peel and mince or press the garlic. Rinse and cut off the bottom of the mushroom stems. Rough chop the rest of the mushrooms as well as the celery.
  2. FIRE UP: Set up your grill or smoker for smoking and aim for 225°F and get some smoke rolling.
  3. SMOKE: Smoke the bone pieces marrow- side up for an hour or two.
  4. SIMMER: Transfer the bones, veggies, wine, and star anise to a large stockpot
  5. and add 11/2 gallons of water or whatever is needed to cover everything. Bring to a boil, then immediately reduce the heat to a gentle simmer. If there is scum, scoop it off. Partly cover the pot and simmer until the liquid has reduced by about half, 4 to 5 hours.
  6. STRAIN AND SEASON: Cool the broth slightly then pour through a large sieve or colander into a bowl or another pot. Discard the solids. Let the broth settle for 5 minutes, then using a fat separator or a large flat spoon, skim off and discard most of the fat and any scum (check out the OXO fat separator that is a large measuring cup with a hole in the bottom). Stir in the salt and fish sauce and taste. You can use it now or freeze it.
  7. START THE PHO: Cut the leftover brisket into thick slices. Rinse the mushrooms clean, trim the ends, and slice thinly. Scrub and thinly slice the radishes.
  8. BRISK IT: Warm the brisket in the microwave or wrap it in foil and warm in a low oven.
  9. NOODLING: Soften the rice noodles in water, according to the package directions. Bring the broth to a simmer and add the noodles to the broth. Cook until tender.
  10. GO GREEN: Sturdier greens like collards, kale, or mustard greens will need a quick 2-minute blanch in boiling water, while more tender spinach leaves do not. Frozen greens are fine, too, but be sure to thaw completely and squeeze out the excess water.
  11. SERVE: Divide the hot noodles, brisket, greens, and mushrooms among six bowls. Ladle the hot broth over all the ingredients. Let the soup stand for 5 minutes to wilt the greens. Scatter the radishes on top and add a few squirts of Sriracha sauce. If desired, garnish with scallion greens and cilantro leaves.

From The Meathead Method by Meathead. Copyright © 2025 by AmazingRibs.com. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

Korean Rolls with Ground Beef or Tofu Bulgogi Kimbap

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Korean Rolls with Ground Beef or Tofu - Bulgogi Kimbap

Recipe excerpt from:
A Taste of the World: Celebrating Global Flavors
by Rowena Scherer

Pronounced “GIM-bap,” this is a Korean seaweed rice roll filled with vegetables. They are similar to Japanese sushi except the rice is not sea- soned with vinegar. It is a tradition to make children kimbap for lunch or when they go on a school picnic or field trip in Korea. It is also a common street and party food. In this recipe we use bulgogi beef (Korean BBQ beef) and vegetables, but you can have fun trying out different fillings.

Serves: 4
Allergans: Dairy-Free, Nut-Free, Vegetarian Optional
Total Prep & Cook Time: 50 minutes

What You’ll Need

  • 5 radishes
  • 1 cucumber
  • 1 carrot
  • 3 scallions
  • 2 cups short-grain rice
  • 1⁄2 teaspoon salt, plus more as needed
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil, plus more as needed
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 2 teaspoons sugar
  • 3 eggs
  • 2 tablespoons olive oil
  • 12 ounces ground beef or ground chicken
  • 8 sheets toasted nori or Korean seaweed

Vegetarian Option

  • 1 (16-oz) package firm tofu

Bulgogi Sauce

  • 1 tablespoon soy sauce
  • 
1 tablespoon sesame oil

  • 1 tablespoon mirin

  • 1 1/2 teaspoons sugar
  • 
1/2 teaspoon garlic powder
  1. Prep the ingredients
    Radishes — Trim the ends and thinly slice into small strips.
    Cucumber — Trim the ends, cut into 2-inch pieces, and thinly slice into small strips.
    Carrot — Peel and trim the ends. Cut into 2-inch pieces and thinly slice into small strips.
    Scallions — Trim the ends and thinly slice.
    Bulgogi Sauce — Combine all the ingredients in a small bowl and mix well.
    Vegetarian option
    Tofu — Drain. Use paper towel to press out the liquid from the tofu. Cut into 1⁄2-inch cubes.
  2. Cook the rice

    Rinse the rice in a colander to remove excess starch.
    In a medium pot, combine the rinsed rice, a pinch of salt, and 3 cups water and bring to a boil over high heat.
    Decrease the heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender.
    Remove from the heat, add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil to the cooked rice, and mix well with a fork.
  3. Make the pickled radishes and carrots (while the rice is cooking)
    In a medium bowl, whisk together 1 tablespoon of rice wine vinegar or apple cider vinegar, 2 tea- spoons of sugar, 1 tablespoon water, and 1⁄2 teaspoon of salt.
    Add the radish and carrot strips and toss until combined. Let sit for at least 15 minutes.
  4. Prep the omelet
    In a bowl, whisk together the eggs, 1 tablespoon water, and a pinch
of salt.
    In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until hot.
    Add the egg mixture and cook the omelet until the bottom sets and is cooked through, 2 to 3 minutes.
    Carefully flip the omelet onto a cutting board and cut into 1⁄2-inch strips.
  5. Sauté the meat or tofu

    In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until hot.
    Add the ground beef or chicken and, using a fork, crumble the meat and cook until it starts to brown, about 5 minutes.
    Vegetarian option
    Add the tofu and cook until it starts to brown, 2 to 3 minutes.
    Add the scallions and Bulgogi Sauce and sauté for 2 to 3 minutes.
  6. Assemble and serve the kimbap
    Place one seaweed sheet on a bamboo mat and spread with
a thin layer of rice. Add layers of meat or tofu, sliced cucumber, pick- led carrots, pickled radishes, and omelet strips on the lower center of the sheet.
    Lift the bottom of the mat to cover the ingredients. Roll up to the top. Roll with the mat once more to give it a firm shape.
    Repeat with the remaining ingredients. Brush the roll with sesame oil.
    Cut into bite – size pieces.

Mushroom Toast

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Mushroom Tahini Toast by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health
by Michael Crupain, MD, MPH

When bread becomes toast, it undergoes a Maillard chemical reaction, which is a food-geek way to say it becomes even tastier. It also adds a crustiness, for an ever-better bed for toppings like the mushroom-tahini mixture in this recipe. This is a crowd-pleasing appetizer, but sometimes I have it for breakfast or lunch. If you’re feeling fancy, garnish with a sprig of thyme at the end for a picture-perfect finish.

Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4 to 6

Ingredients

  • 1 pound assorted mushrooms (such as oyster, maitake, shiitake)
  • ½ teaspoon urfa chile flakes (dried Turkish chile peppers)
  • 3 tablespoons olive oil, plus more for finishing
  • Salt
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 cup dry white wine
  • 3 tablespoons tahini
  • 4 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

Directions

Coarsely chop the mushrooms, and add to a bowl with the chile flakes and oil. Toss to coat the mushrooms.

Cook the mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Season with salt, add the garlic, shallot, and thyme, and sauté for 4 minutes or until the shallot is soft. Stir in the wine, and cook until just evaporated. Turn off the heat, and stir in the tahini. If the mixture is too dry, add 1 to 2 tablespoons water for desired consistency. Spoon the mushrooms over the toast, sprinkle with salt to taste, and serve.

Tibs (Beef Stir-Fry)

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Siga Tibs by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen
by Luladey Moges

Serves 4-6

Ingredients

  • 2 lb chuck roast beef (or any lean beef), cut into 1- to 2-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, diced
  • 3 tablespoons oil (or 1 tablespoon kibe)
  • 1 tablespoon berbere
  • 2 medium jalapeños, deseeded and thinly sliced
  • 1 beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced
  • 1 sprig fresh rosemary (optional)
  • Salt and pepper

Instructions

  1. In a large non-stick skillet, sear the beef on all sides over medium-high heat, about 5 minutes in total. Add the oil, followed by the onions and garlic, and mix to combine. Let cook, stirring occasionally, until the onions and garlic begin to soften, 4–5 minutes.
  2. Mix in the berbere, jalapeños, and tomatoes. Let cook for another 5 minutes, just to soften the tomatoes. Add the rosemary (if using) and salt and pepper to taste. Cover the skillet, turn down the heat to low, and let simmer, stirring occasionally, for 10–15 minutes, just to warm everything through and combine all the flavors.
  3. Serve hot with injera, rice, or your favorite whole grain bread.

Tikil Gomen (Ethiopian Cabbage Stew)

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Tikil Gomen by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen
by Luladey Moges

Serves 4-6

Ingredients

  • 1 medium yellow onion, diced
  • 1/2 cup vegetable oil
  • 2 cloves garlic, diced
  • 3 Yukon gold potatoes, peeled and chopped into 1-inch cubes
  • 3 carrots, chopped into 1- to 2-inch pieces
  • 2 teaspoons ground turmeric
  • Salt and pepper
  • 1/2 cup water
  • 1 head green cabbage, roughly chopped into bite-size pieces
  • 2 medium jalapeño peppers, deseeded and thinly sliced

Instructions

  1. In a medium-size pot over medium heat, sauté the onions with the oil. When they start to turn golden brown, about 10 minutes, add the garlic, and chopped potatoes and cook, stirring occasionally, until the garlic has started to cook and the potatoes have started to cook on each side, about 5 minutes in total. 
  2. Next, add the carrots, turmeric, and salt and pepper to taste and stir for 1 minute. Add the water and bring to a boil, stirring occasionally.
  3. Add the cabbage and jalapeños and mix well. Cover the pan, turn down the heat to low, and simmer, stirring occasionally, until the vegetables are soft, 10–15 minutes.

Show 534, July 15, 2023: Preview of Long Beach Burger Week with EJ’s Pub with General Manager Richard Avila

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Richard Avila Ej's Pub

Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?

One of the participating restaurants in the 3rd Annual Long Beach Burger Week is EJ’s Pub located in Bixby Knolls. The former Irish Pub, EJ Malloy’s, morphed into EJ’s Pub in 2017. It’s an upbeat, neighborhood sports bar offering well-prepared American comfort food, draft micro beers and ample patio seating.

One Burger Week special is their Bixby Knolls Garlic Burger. It’s a half-pound Angus beef patty with Swiss cheese, Irish stout onion spread, crispy garlic fries and pepper rings served on grilled garlic toast.

General Manager Richard Avila is out guest to preview their burger week menu with spatula in hand.

Bruschetta

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Bruschetta by Brianne Grajkowski

Recipe excerpt from:
Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook
by Brianne Grajkowski

Serves 6 / 15 Minutes

Ingredients

  • 1 Baguette, sliced 1 inch thick
  • 1 Tablespoon Olive Oil for bread, 2 Tablespoons for tomatoes
  • 1 Cup Of Cherry Tomatoes
  • 1 Tablespoon of Garlic
  • 2 Tablespoons of Chopped Basil
  • 1/2 Teaspoon of Salt

Instructions

Toast baguette slices with a drizzle of olive oil in toaster oven for 5 minutes. Dice cherry tomatoes into 1/4 inch pieces. Sauté tomatoes in olive oil and garlic for 3 minutes in a medium skillet on medium heat. Remove from heat. Add salt and basil and stir. Spoon onto each slice of baguette then serve. SPOON! Use a large spoon to scoop up the tomatoes and pour onto each slice of baguette.

French Potato and Tomato Salad

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French Potato and Tomato Salad by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6-8

With summer’s smoky, rich, grilled meats, breads and starchy vegetables like corn, skip the mayo and use a light vinaigrette for pasta and potato salads. It holds up better under outdoor heat too.

Ingredients:

  • 2 pounds fingerling potatoes
  • 4 tbs chopped herbs like tarragon, basil, parsley and chives
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved

For dressing:

  • 2 cloves garlic
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil – the good stuff!

Directions:

Boil potatoes in salted water. When you can easily pierce them with a knife, with just a little resistance remaining in the center, drain and rest while starting your vinaigrette.

Make dressing: Sprinkle garlic generously with coarse salt and mash into a paste by dragging it across your cutting board with the flat side of a chef’s knife. Place garlic paste in a medium bowl with vinegar and mustard. Season with pepper and whisk to combine. Set aside and let rest for 15-20 minutes while flavors combine. Drizzle oil into vinegar mixture, while whisking, to form a creamy emulsion.

Assemble salad: When potatoes are just cool enough to handle, cut into 1” pieces. Add to large bowl with herbs and garlic and toss together. Let rest for five minutes while the hot potatoes release flavorful oils from the garlic and herbs, then dress your salad to coat with 2/3 cup vinaigrette. Set potatoes aside for 15-20 minutes to absorb dressing.

Toss tomatoes into salad and add additional dressing as needed. Season to taste with salt, pepper and additional fresh herbs as desired.

TIP: If you can’t find fingerlings, use another low-starch potato like baby reds or Yukon Gold.

Chicken with Walnuts and Lemon, from the Dordogne

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Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.