Instructions: Turn heat to medium under a non-stick skillet large enough to hold chicken pieces without crowding; use two skillets if necessary. Cook on one side about 10 minutes, rotating pieces and adjusting heat as necessary to brown evenly. As the pieces brown, season with salt and pepper. Turn and cook second side as you did the first. Turn once or twice more until done, a total of 20 to 30 minutes.

(Breast and wing pieces will finish cooking first; keep warm in a low oven, or set aside and serve less than piping hot.)

Meanwhile, soak bread in milk or stock. Put walnuts, garlic and some salt in a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add bread to food processor, along with oil. Process until combined but not pureed. Add as much remaining milk or stock as necessary to give mixture a mayonnaise-like consistency. By hand, add paprika or chili powder. Stir in parsley if using. Serve chicken hot or at room temperature with sauce spooned over it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.