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Circassian Chicken

Greek.Cookery's picture
Ingredients
  Chicken 3 1⁄2 Pound (1 1/2 Kilogram)
  Onions 2 , quartered
  Carrot 1 , sliced
  Celery stick 1 , trimmed and sliced
  Peppercorns 6
  Bread slice 3 , crusts removed
  Garlic 2 Clove (10 gm), roughly chopped
  Chopped walnuts 14 Ounce (400 Gram, 3 1/2 Cups)
  Walnut oil 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Ground black pepper To Taste
  Chopped walnuts 1⁄2 Cup (8 tbs) (For Garnish)
  Paprika To Taste (For Garnish)
Directions

1. Place the chicken in a large pan, with the onions, carrot, celery and peppercorns. Add enough water to cover, and bring to the boil. Simmer for about 1 hour, uncovered, until the chicken is tender. Leave to cool in the stock. Drain the chicken, reserving the stock.
2. Tear up the bread and soak in 90 ml / 6 tbsp of the chicken stock. Transfer to a blender or food processor, with the garlic and walnuts, and add 250 ml / 8 fl oz / 1 cup of the remaining stock. Process until smooth, then transfer to a pan.
3. Over a low heat, gradually add more chicken stock to the sauce, stirring constantly, until it is of a thick pouring consistency. Season with salt and pepper, remove from the heat and leave to cool in the pan. Skin and bone the chicken, and cut into bite-size chunks.
4. Place in a bowl and add a little of the sauce. Stir to coat the chicken, then arrange on a serving dish. Spoon the remaining sauce over the chicken, and drizzle with the walnut oil. Sprinkle with walnuts and paprika and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
135 Minutes
Servings: 
6

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