Middle Eastern: Circassian Chicken 01 by Recipe Cottage

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	Circassian Chicken 01

		Circassian Chicken (Turkish) 4 whole chicken breasts, on the bone with skin 1 carrot, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1/2 onion 2 bay leaves 6 peppercorns 1/2 pound shelled walnuts 2 slices firm white bread, soaked in 1/4 cup milk 1/2 teaspoon salt 3 garlic cloves Freshly ground black pepper to taste 2 tablespoons extra-virgin olive oil 1 teaspoon good-quality paprika Place chicken breasts, carrot, celery, onion, bay leaves and peppercorns in a large Dutch oven. Add enough cold water to cover the chicken by 2 inches. Heat to a boil and skim all scum. Reduce the heat to low. Simmer gently until chicken is tender enough to poke a fork through to the bone, 20 to 30 minutes. Remove the chicken and allow to cool a few minutes before removing the meat from the bone. Discard the skin and bones. Reserve the cooking liquid. Put walnuts, bread (squeezed dry), salt, garlic and black pepper in a food processor or blender. Process until well blended. With the machine running, pour 1 cup of the reserved chicken cooking liquid through the lid; process until smooth. Cut chicken breasts in half crosswise. Shred by pulling meat apart with the grain. Toss with the sauce. Adjust the seasoning with salt and pepper. Arrange on a platter. If serving immediately, blend the olive oil and paprika together. Drizzle over chicken in a crisscross design. If serving later, refrigerate covered and remove 1 hour before serving, then add the paprika mixture.