Chicken in sage walnut sauce

Chicken second courses

This is a take on the Turkish Dish “Circassian Chicken.” It is essentially poached chicken in a walnut sauce. I've made the version from the Best International Recipe cookbook several times, and have tweaked it a bit by using smoked paprika and sage to enhance the earthy-nutty flavor of the walnuts. It's classically served at room temperature, but I prefer it warm. Make sure to use fresh, good quality nuts for this dish. The fried sage and smoked paprika oil garnish are optional, but they nicely enhance the presentation with their vibrant and contrasting colors.