Çerkez Tavuğu (Circassian Chicken)

Method

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1. 1Put the chicken in a pot with the onion, carrot, bay leaf and water. Bring to a boil, skim off the foam, then simmer gently for 30-35 minutes until the meat comes away easily from the bone.
2. 2Lift out the chicken to cool and strain and keep the broth. When cool enough to handle, discard the skin and bones and shred the meat into fine strands.
3. 3Put the bread in a bowl, pour over 200 ml of warm broth and leave it to soak for 5 minutes.
4. 4Set aside 1-2 tbsp walnuts for garnish. Blitz the rest in a food processor with the soaked bread, garlic, salt and pepper.
5. 5With the motor running, add broth a little at a time (about 200-300 ml). Stop when the sauce is thick but pourable, like a heavy cream that slides slowly off a spoon.
6. 6Mix about two-thirds of the sauce with the shredded chicken, spread it on a serving plate and smooth the remaining sauce over the top.
7. 7Melt the butter in a small pan, take it off the heat and stir in the paprika for 30 seconds to make a red oil. Drizzle it over the chicken, scatter the reserved walnuts and serve at room temperature.