Welcome to the Gourmet Chicken Series. Today we bring you the mouth and tongue, dazzling, Turkish Poached chicken with walnut sauce.

Ingredients: 4 tbsp. Walnut oil, 4 tsp. & 2 tbsp. Pepper, 4 whole chicken breasts on the bone with skin, 1 carrot, cut into pieces, cut into pieces 1 Rib celery, halved 1 onion, peeled and chopped 1 clove garlic, 2 Turkish bay leaves, parsley stems, 1 / 4 tsp cut. black peppercorns, 2 slices firm white bread, crusts removed 2 tbsp. Olive oil, 2 tsp.Garlic, 1 / 2 tsp. Cayenne pepper, 2 cups lightly toasted walnuts, chopped parsley for garnish, sliced Turkish bread / sliced pita bread as a side dish

Method:

1. In a small saucepan gently heat the walnut oil with 4 teaspoons of the paprika. Remove from heat and let infuse.

2. In a medium saucepan, add the chicken, carrots, celery, half the onion, garlic, bay leaves, parsley and pepper comes from. Cover with water 1 to 2 inches (about 1 liter) andto the boil.

3. Reduce the heat and let simmer until the chicken is tender, about 20 minutes.

4. Remove from heat and let cool, remove the chicken to a plate. Strain the stock into a clean container and let cool.

5. When the meat is cool enough to handle, shred or chop into pieces.

6. In a small bowl, soak the bread softened with enough inventory. Let squeeze for 2 minutes, and then tear them to pieces.

7. Chop the remaining onion half.

8.In a large skillet heat the olive oil over medium heat.

9. Add the chopped onions, garlic, remaining 2 tablespoons of paprika and cayenne pepper, and easy to cook, stirring, until fragrant and soft but not colored, 5 to 6 minutes.

10. Remove from heat and let cool.

11. In a food processor grind the walnuts. The onion mixture, bread pieces, and enough of the reserved stock to mix about 1 cup. To make the process to a smooth dough by adding extra stock 1Tablespoons at a time as necessary.

12. Adjust seasoning spices, to taste, with salt and pepper.

13. In a bowl, toss the meat with half the sauce to coat. Place on a decorative platter and spread the remaining sauce over the edge.

14. Drizzle with paprika-infused walnut oil and garnish with parsley.

Serve at room temperature with bread.

Bon appetit!