Ingredients
- 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 ½ cups walnuts
- 2 medium cloves garlic, crushed
- ⅛ to ¼ teaspoon cayenne pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
776 calories; 61 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 31 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 41 grams protein; 127 milligrams cholesterol; 253 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 appetizer servings
Preparation
- Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 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.
- Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
- Soak the bread in a little water, and squeeze it dry.
- Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
- 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.
- Crumble the bread into the walnuts. Stir in garlic, 1/2 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.
- 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.
1 hour 30 minutes
Dining and Cooking