Circassian Chicken In Walnut Sauce

• 1 large onion plus 1/2 cup minced
• 1 cup coarsely chopped carrots
• 8 peppercorns
• Salt
• 2 bay leaves
• 6 sprigs parsley
• 3 pounds chicken, cut up
• 1 tablespoon walnut oil
• 1 teaspoon plus 1 tablespoon paprika
• 4 slices white bread, crusts removed
• 3 1/2 cups walnuts
• 2 medium cloves garlic, crushed
• 18 to 1/4 teaspoon cayenne pepper

1. Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes.
2. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done.
3. Cool the chicken in the broth.
4. Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika.
5. Set aside in a warm place.
6. Soak the bread in a little water, and squeeze it dry.
7. Grind the walnuts in a food processor or blender until fine.
8. Spoon into a large bowl, and set aside.
9. When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside.
10. Strain the chicken stock, and reserve.
11. Crumble the bread into the walnuts.
12. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock.
13. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency.
14. Season with salt.
15. Mix half the sauce with the chicken pieces.
16. Arrange the mixture on a serving platter, and pour the remaining sauce over it.
17. Drizzle with hot walnut-paprika oil.
18. Serve cold or at room temperature.

onion, carrots, peppercorns, salt, bay leaves, parsley, chicken, walnut oil, paprika, white bread, walnuts, garlic, cayenne pepper

Taken from cooking.nytimes.com/recipes/5734 (may not work)