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1
In a small saucepan, gently heat the walnut oil with 4 teaspoons of the paprika.
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2
Remove from the heat and let infuse.
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3
In a medium pot, place the chicken, carrots, celery, half of the onion, the garlic clove, bay leaves, parsley stems and peppercorns.
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4
Cover with water by 1 to 2 inches (about 1 quart) and bring to a boil.
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5
Reduce the heat and simmer until the chicken is tender, about 20 minutes.
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6
Remove from the heat and remove the chicken to a plate to cool.
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7
Strain the stock into a clean container and let cool.
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8
When the meat is cool enough to handle, shred or chop into pieces.
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9
In a small bowl, soak the bread with enough stock to soften.
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10
Let sit for 2 minutes then squeeze dry and tear into pieces.
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11
Chop the remaining onion half.
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12
In a large skillet, heat the olive oil over medium heat.
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13
Add the chopped onions, garlic, remaining 2 tablespoons paprika, and the cayenne and gently cook, stirring, until aromatic and soft but not colored, 5 to 6 minutes.
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14
Remove from the heat and let cool.
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15
In a food processor, grind the walnuts.
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16
Add the onion mixture, bread pieces and enough of the reserved stock to blend, about 1 cup.
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17
Process to make a smooth paste, adding additional stock 1 tablespoon at a time as needed.
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18
Adjust the seasoning, to taste, with salt and pepper.
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19
In a bowl, toss the chicken pieces with half of the sauce to coat.
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20
Place on a decorative platter and spread the rest of the sauce over the top.
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21
Drizzle with the paprika-infused walnut oil and garnish with parsley.
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22
Serve at room temperature with bread.
