Chicken Circassian

Method

Poach the chicken with onion, carrot and celery in salted water for 45 minutes until cooked through, then remove and shred the meat, reserving 250ml of cooking liquid. Soak the bread in 100ml of the reserved stock, then blend with toasted walnuts, garlic, paprika, cayenne and salt until a smooth paste forms. Gradually whisk in the remaining stock and walnut oil until the sauce reaches a thick pourable consistency. Arrange the shredded chicken on a serving platter and pour the walnut sauce over it. Garnish with a sprinkle of paprika and crushed walnuts, then serve at room temperature with crusty bread.