Cover the chicken joints with water; add some salt, bring to boil and skim.
Add the vegetables, cover and cook for 50-60 minutes, until the chicken is
tender. Take out the joints, reserve the stock, and when the joints are cool,
skin and bone them, shredding the meat into large mouthful morsels. Cover
the meat to prevent it from drying and set it aside.
Boil the stock until it has reduced to about 300 ml (˝ pint) and discard
the carrots. Mix the walnuts, breadcrumbs and half the cayenne in a small
bowl. If you are planning to serve the dish hot, stop at this stage and
prepare the rest shortly before it is to be served. Otherwise just continue.
Add enough hot chicken stock to form a smooth paste and mix well. Melt the
butter in a frying pan and sauté the chicken pieces in it until they start
to brown. Withdraw from the heat, add 4 tablespoons of the walnut sauce and
a little more salt and mix well.
Pile the chicken on to a platter and use the remaining sauce to cover the
whole surface smoothly. Mix the olive oil with the remaining cayenne and
decorate the surface by dribbling the oil in decorative patterns