Cerkez Tavugu

• 4 chicken breast halves
• 4 chicken wings
• 1 onion stuck with 3 cloves
• A few celery stalks
• A sprig of tarragon or thyme
• Salt and white pepper
• 2 thin slices dry white bread, crusts removed
• 2 cups walnut halves, coarsely minced or ground
• 1 or 2 cloves garlic, crushed (optional)
• 2 teaspoons paprika
• 2 teaspoons walnut or other oil

1. Put the breasts and the wings (which are to enrich the stock) in a saucepan.
2. Cover with water (about 2 1/2 cups), bring to the boil, and remove the scum.
3. Add the onion and cloves, celery, and herbs and season to taste with salt and pepper.
4. Simmer for about 15 minutes, until the breasts are tender.
5. Prepare the sauce.
6. Soak the bread in a little of the stock and turn it to a paste in a blender or food processor.
7. Mix with the walnuts in a small saucepan and add enough stock to get the consistency of porridge.
8. Cook, stirring, a few minutes, until the sauce thickens.
9. Add garlic, if you like, and a teaspoon of paprika, and stir well.
10. Skin the chicken breasts and shred into small pieces.
11. Mix well with two-thirds of the sauce and spread on a serving dish.
12. Cover with the rest of the sauce.
13. To garnish, mix the remaining paprika with the oil and dribble over the top.
14. In Turkey, people use the oil squeezed out of walnuts, but I have not been successful with this.
15. Serve cold.

chicken, chicken, onion, celery stalks, tarragon, salt, thin slices dry white bread, walnut halves, garlic, paprika, walnut

Taken from www.epicurious.com/recipes/food/views/cerkez-tavugu-373245 (may not work)