Circassian Chicken
Circassian Chicken
- 1.5 kg. chicken, whole
- 1 carrot, small
- 1 potato, small
- 2 onions, small
- 10 cups (2 It) water
for th walnut sauce:
- 500 gr. walnuts without shells
- 4 slices white bread, stale
- 2 tea spoons red pepper
- 2 cloves garlic
- salt
- 1 1/4 cup chicken stock
- Place the washed chicken, water, the peeled potato, onion and carrot in
a large saucepan. Bring to the boil and skim. When the chicken is half
cooked add the salt. - Cover and continue to cook over a moderate heat until it is tender. When
cool, separate the bones and skin and cut the chicken in small pieces. Set
the stock apart. - Grind the walnuts finely. Place in a mixing bowl. Soak the stale bread
in some of the chicken stock, squeeze and crumble into walnut size. Mix well
and add the red pepper, crushed garlic, salt, and knead well. - Place the mixture in a bowl, and beat in 1 cup of warm chicken stock
until it is a thick pouring consistency. - Mix the pieces of chicken with a few tablespoons of the walnut sauce
over, smoothing down with the back of a spoon. - Fry the olive oil add the red pepper and stir. Pour over the ingredients
and serve.
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