circassian chicken (cerkez tavugu)

Here is an old time favorite chicken dish/

Chicken 1 medium size
Walnuts (halves) peeled 3 cups
Bread (stale french or sourdough) 5 slices
Garlic 8 cloves
Salt 2 teaspoons
Black pepper 1 teaspoon
Chicken broth 2 ½ cups
Olive oil 2 teaspoons
Red pepper ½ teaspoon

Simmer chicken in water for 35 minutes or until tender; drain. Reserve broth. Bone chicken. Remove skin.

Cut or tear into 2-2 ½ inch long and 1/2-3/4 inch thick strips. Arrange in a serving dish. Set aside. Combine walnuts, bread slices (soaked and squeezed dry) garlic; mix well.
Place into blender or a food processor container. Process until well blended. Add salt, black pepper and chicken broth gradually blending thoroughly until it gets medium white sauce consistency. Pour over chicken. Heat oil. Stir in red pepper. Remove from heat. Sprinkle over walnut sauce. Serve at room temperature
NOTE: To peel walnuts, soak them in boiling water and leave until the water cools down. The peel will come away easily, but it is important to carry out the task as soon as they are cool enough to handle, otherwise a bitter flavor is imparted to the nut.

I use chicken breasts, no skin and no bone...
and I most often do not peel the walnuts...