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1
Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary.
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2
Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly.
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3
As the pieces brown, season with salt and pepper.
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4
Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes.
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5
(You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right.
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6
The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
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7
Meanwhile, soak the bread in the milk or stock.
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8
Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely.
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9
Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil.
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10
Process until combined but not pureed.
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11
Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency.
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12
By hand, add the paprika or chili powder, and stir in the parsley if you are using it.
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13
Taste and adjust seasoning as necessary.
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14
Serve the chicken hot or at room temperature with the sauce spooned over it.
