RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3955
| View Recipe |
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| Recipe Name: |
Chicken Velouté with Pearl Onions and Peas - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups vinegar, cider
0.5 Cup parsley, flat-leaf chopped
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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. |
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| 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 |
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