Chicken With Walnut Sauce
|Onion||2 Small, sliced|
|Carrots||2 Small, cut into rounds|
|Celery roots||2 , chopped|
|Water||3 Cup (48 tbs)|
|French bread||1 Small, thinly sliced|
|Chicken broth||1 Cup (16 tbs)|
|Walnuts||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Lemon juice||2 Tablespoon|
|Corn oil||2 Tablespoon|
|White pepper||To Taste|
Place the chicken in a large pan with the onions, carrots, celery, parsley, water, peppercorns and salt and pepper.
Cook, covered, about forty to fifty minutes, or until the chicken is tender.
Remove the skin and bones and cut the meat into two-inch pieces.
Reserve the broth and set chicken and broth aside.
To prepare the sauce, cut the bread into thin slices and soak in the chicken broth for about ten minutes.
Squeeze out excess liquid and place the bread in a blender.
Add the walnuts and puree into a pasty mixture.
Stir in the salt, white pepper, garlic and lemon juice.
Blend until the mixture is like heavy cream.
Arrange the chicken on a serving platter and cover with the walnut mixture.
In a skillet heat the oil and paprika until nicely pink, pour over the chicken, and serve.