List of ingredients:

4 dried mushrooms.
4 oz of shelled walnuts.
1/3 cup of olive oil.
3 lb of chicken.
1 teaspoon of cornstarch.
1 tablespoon of sherry.
2 tablespoons of soy sauce.
1 teaspoon of salt.
1 teaspoon of brown sugar.

Instructions:

Soak the mushrooms in hot water for 10 minutes.

Chop the walnuts and fry in 2 tablespoons of the olive oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.

Cut the chicken into small pieces, then fry in the remaining oil for 3 minutes over high heat, stirring constantly.

Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and brown sugar. Add to the chicken and mix thoroughly.

Drain the mushrooms and chop roughly, then add to the pan and cook for 2 minutes.

Add the chopped walnuts.

Source: Walnut Recipes.

Ingredient List:

1 stewing chicken (about 4 lbs) cut serving pieces.
Salt and freshly ground black pepper, to taste.
2 tablespoons of olive oil.
1 tablespoon of unsalted butter.
1/2 cup of onions, diced.
1/2 cup of carrots, diced.
2 cups of pumpkin, peeled, seeded and diced pumpkin.
1 1/2 cups of hot chicken stock.
2 tablespoons of chopped fresh sage leaves, plus some to garnish.
1/2 cup of walnuts, finely chopped, plus some to garnish.

Directions:

Season the chicken parts with a sprinkling of salt and pepper.

In a straight-sided saute pan, heat the oil together with the butter over medium heat.

Add the chicken, skin side down and cook slowly to brown the chicken to golden brown.

Turn the chicken pieces to brown the other side, then add the diced onions, carrots, and pumpkin to caramelize with the chicken.

Allow the chicken and vegetables to cook slowly together for about 6 minutes.

Add the hot chicken stock and simmer slowly over low heat for about 30-35 minutes, slightly uncovered.

Transfer the chicken carefully to a serving platter, then add the walnuts and sage leaves and cook for 2 minutes.

Spoon the vegetables around the chicken and pour the excess sauce over the chicken.

Sprinkle on more sage and walnuts for a garnish.

Serve.