Chicken in Chile Sauce (Ají de Gallina)

Ingredients

• 8 small chicken breast halves with skin and bone
• ½ teaspoon turmeric
• 1 cup whole milk
• 4 (1/2-inch-thick) slices firm white sandwich bread
• 8 quail eggs
• pitted black Peruvian or Kalamata olives, halved
• 3 ½ tablespoons vegetable oil
• + 8 more ingredients
• • 2 cloves garlic
  • 1 medium onion
  • ½ cup walnuts
  • ½ cup Parmesan cheese, freshly grated
  • 2 cups reduced-sodium chicken broth
  • 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
  • lime wedges (preferably Key limes)
  • Peruvian rice and lentils

Preheat oven to 400°F with rack in middle. If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel. Soak bread in milk until softened, then mash with a fork. Cook onion and garlic i...

View full recipe at Epicurious