Shredded Chicken and Walnut Sauce

Name: Shredded Chicken and Walnut Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 10-12 serving(s)
Ingredients: 4 boneless skinless chicken breasts or 1 (3 1/2 lb) chicken, cut in 8 pieces; 3 cups water; 1 1/2 teaspoons salt, divided; 1 1/2 cups walnuts; 1/2 cup finely chopped onion; 3 slices white bread or 2 pita breads; 1 teaspoon paprika, divided; 1/4 teaspoon black pepper; sliced black olives, to garnish

(6)

Recipe by WI Cheesehead

This is from a Penzey's cooking magazine. I think I'll be trying it very soon!

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READY IN: 1hr 15mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

1

boneless skinless chicken breasts or (3 1/2 lb) chicken, cut in 8 pieces
3

cups water
1 ¹⁄₂

teaspoons salt, divided
1 ¹⁄₂

cups walnuts
¹⁄₂

cup finely chopped onion
3

slices white bread or 2 pita breads
1

teaspoon paprika, divided
¹⁄₄

teaspoon black pepper
sliced black olives, to garnish

DIRECTIONS

In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
Strain through cheesecloth or a fine strainer and set chicken aside to cool.
Boil the water stock down until you have 1 1/2 cups.
Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
Blend to a smooth paste.
Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
Garnish with the remaining paprika and sliced black olives.
Particularly nice served with fresh fruit.

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