|Chicken||3 1⁄2 Pound (1 1/2 Kilogram)|
|Onions||2 , quartered|
|Carrot||1 , sliced|
|Celery stick||1 , trimmed and sliced|
|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)|
|Ground black pepper||To Taste|
|Chopped walnuts||1⁄2 Cup (8 tbs) (For Garnish)|
|Paprika||To Taste (For Garnish)|
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.