Chicken Veloute with Pearl Onions and Peas
- Level: Intermediate
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 236
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 448
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
2 cups apple cider vinegar
1/3 cup sugar
6 cups chicken stock
3 ounces foie gras
2 cups pearl onions, blanched and peeled
1 cup frozen sweet peas
Freshly ground black pepper
1/2 cup chopped flat leaf parsley
Directions
- Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.