RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1870
View Recipe |
|
Recipe Name: |
Chicken Velouté with Pearl Onions and Peas |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
Course: |
Sauce |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
French |
Kosher for Passover: |
No |
Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.09
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 3
Cup
|
Tested: |
No |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
|
|
Ingredients: 2 Cups vinegar, cider 0.5 Cup parsley, flat-leaf chopped
|
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. |
|
|
Nutrition per Serving: |
Calories: |
221 |
Total Carbs: |
25.6 |
Net Carbs: |
0.0 |
Cholesterol: |
28.8 |
Fat: |
9.6 |
Protein: |
8.56 |
Fiber: |
1.30 |
Sodium: |
120.06 |
|
|
|