Çerkez Tavuğu (Circassian Chicken)

Ingredients

• 1.3 kg bone-in, skin-on chicken thighs and breasts (or 1 whole chicken, cut up)
• 1 yellow onion, halved
• 1 carrot, halved
• 2 bay leaves
• 8 black peppercorns
• 2 tsp salt, divided, plus more to taste
• 1 1/2 cups walnut halves
• 3 slices stale white sandwich bread, crusts removed
• 3 cloves garlic, peeled
• 3 tbsp unsalted butter
• 1 1/2 tbsp sweet paprika
• 1/2 tsp Aleppo pepper or crushed red pepper (optional)
• 2 tbsp chopped fresh flat-leaf parsley or cilantro, for garnish
• 2 tbsp chopped walnuts, for garnish

Before you cook

• Halve the onion and carrot and set them near the pot.
• Tear the crustless bread into rough pieces and place it in a small bowl.
• Peel and lightly smash the garlic cloves with the flat of a knife.
• Measure out 2 teaspoons of salt and set it aside.
• Chop the parsley and the extra walnuts for garnish and set them aside, covered.

Steps

1. Toast the walnut halves in a dry skillet over medium-low heat, tossing often, for about 4 minutes until fragrant and lightly browned, then tip them onto a plate to cool.
2. Place the chicken pieces in a large pot with the halved onion, halved carrot, bay leaves, peppercorns, and 1 teaspoon of the salt.
3. Pour in enough cold water to cover the chicken by about an inch.
4. Bring the pot to a boil over high heat, then skim off any grey foam that rises to the surface.
5. Reduce the heat to low, partially cover the pot, and simmer for 35 to 40 minutes, until the chicken is cooked through.
6. Lift the chicken out onto a tray to cool, leaving the poaching broth in the pot.
7. Strain the broth through a sieve into a heatproof bowl, discarding the onion, carrot, bay leaves, and peppercorns.
8. Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
9. Pour 2/3 cup of the warm strained broth over the torn bread in its bowl and let it soak for 5 minutes, until soft.
10. Transfer the toasted walnuts, smashed garlic, the soaked bread with its soaking liquid, and the remaining 1 teaspoon salt into a food processor.
11. Blend the mixture, streaming in about 1 cup more of the warm broth, until you have a smooth, pourable sauce the texture of thick cream, adding a splash more broth if it's too thick.
12. Taste the sauce and add more salt if needed.
13. Add the shredded chicken to the sauce and toss until every piece is coated, then spread it onto a serving platter.
14. Melt the butter in a small saucepan over low heat.
15. Stir in the paprika and Aleppo pepper if using, and cook for about 30 seconds, just until the butter turns deep red-orange, then remove it from the heat immediately so the paprika doesn't scorch.
16. Drizzle the hot paprika butter over the sauced chicken in a swirling pattern.
17. Scatter the chopped parsley and extra chopped walnuts over the top.
18. Cover and refrigerate for at least 1 hour before serving cool or at room temperature.