2slicesbread (crust removed, soaked in water and squeezed dry)(add an extra slice if desired)
freshly ground black pepper
Add the chicken, carrot, celery, water and salt to a saucepan and bring to a boil over medium-high flame.
Reduce heat to low and simmer 25 – 30 minutes, or until the chicken is cooked through and tender.
Strain, remove chicken and transfer to a bowl. Discard carrot and celery.
Reserve the broth and set aside to cool.
When the chicken is cool, shred it finely with your fingers.
Heat half of the tablespoons of olive oil in a sauté pan over medium flame. * Add the onion and sauté until translucent, about 10 – 12 minutes.
Add the garlic, paprika and cayenne and sauté for another 2 minutes. Set aside to cool.
Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid and salt & pepper into a blender or food processor. Process until fairly smooth, but with a little texture remaining. Transfer to a large bowl.
Add the shredded chicken to the walnut sauce. Adjust seasoning and add more poaching liquid if the sauce is too dry. Place in a serving dish and shape decoratively with the tines of a fork or serve on lettuce leaves.
Heat the remaining tablespoons of olive oil and the paprika over medium flame until the oil colors a deep red, 1 to 2 minutes.
Drizzle the oil over the chicken, sprinkle with the chopped parsley and serve warm or at room temperature.