3 1/2 lbs. (1575 gr.) stewing chicken
1 lg. onion
Salt & pepper to taste
8 c. (2 liters) water

WALNUT SAUCE:

3 1/2 c. (350 gr.) walnuts, shelled & chopped
4 slices day-old white bread, torn into sm. pieces
Salt to taste
1 tbsp. minced onion
1 clove garlic, crushed (opt.)
1 c. (250 ml) chicken broth

DRESSING:

1 tbsp. salad oil
1 tsp. paprika

Wash and place chicken, onion, salt and pepper into a saucepan with water. Bring to a boil. Cook over medium heat until chicken is tender. Remove chicken from saucepan and cool. Remove skin and bones. Cut chicken into small strips. Set aside, reserve the stock, skimming fat.

Grind the walnut through a meat grinder. Remove the crust from the bread, soak bread in water and squeeze dry. Mix with ground walnuts in a bowl. Add salt, minced onion, garlic and paprika. Blender may also be used. Add chicken broth gradually until creamy consistency is obtained.

Place chicken on a serving platter, toss gently with half of walnut sauce. Spread the rest of sauce on top. Place oil in a saucepan over low heat, add paprika and heat for 1 minute and trickle paprika dressing over the walnut sauce. Serve at room temperature. 8 servings.