Circassian Chicken In Walnut Sauce

Preparation

1. Step 1

   Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1½ quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.

2. Step 2

   Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.

3. Step 3

   Soak the bread in a little water, and squeeze it dry.

4. Step 4

   Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.

5. Step 5

   When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.

6. Step 6

   Crumble the bread into the walnuts. Stir in garlic, ½ cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.

7. Step 7

   Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.