Chicken Veloute with Pearl Onions and Peas (Tyler Florence) |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
|
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:
1. 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.
|
|