Chicken with Walnut Sauce

For the Chicken:
Either one 4-5 lb. whole chicken OR 3 lbs. chicken breasts
water to cover
1 onion, chopped
1 carrot, cut into chunks
1 bay leaf
1 thyme sprig
2 cloves

For the Sauce:
1/4 cup (60 g) unsalted butter
1 onion, chopped
4 tsp finely minced garlic
2 TBL sweet paprika
1 tsp cayenne pepper
2 slices white bread, crusts removed, cubed
3 cups (375 g/12 oz) walnuts (weighed without shells)
2 cups (500 ml) of the reduced chicken stock
salt and pepper

Simmer chicken in a pot with enough water to cover and vegetables and spices. Bring to boil, reduce to a simmer, and cook until chicken is done. Remove chicken from broth and set a side to cool. Remove vegetables from broth. Turn up heat under chicken broth and continue cooking to reduce to 2-3 cups. Make sauce by melting the butter in a saute pan over medium heat. Add the onion and saute until tender and translucent, 8-10 minutes. Add the garlic, paprika and cayenne pepper and saute for 3 minutes. Remove from the heat. In a bowl, soak the bread in the reduced chicken stock until soft. Place onion mixture, bread and stock mixture and walnuts in food processor or blender, and puree until a smooth sauce is formed. Season with salt and pepper.