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1
Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes.
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2
Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done.
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3
Cool the chicken in the broth.
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4
Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika.
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5
Set aside in a warm place.
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6
Soak the bread in a little water, and squeeze it dry.
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7
Grind the walnuts in a food processor or blender until fine.
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8
Spoon into a large bowl, and set aside.
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9
When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside.
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10
Strain the chicken stock, and reserve.
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11
Crumble the bread into the walnuts.
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12
Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock.
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13
Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency.
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14
Season with salt.
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15
Mix half the sauce with the chicken pieces.
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16
Arrange the mixture on a serving platter, and pour the remaining sauce over it.
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17
Drizzle with hot walnut-paprika oil.
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18
Serve cold or at room temperature.
