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Deluxe hot chicken with sweet and green peas, pearl onions, brioche bread and house sauce
2023-12-13
https://www.metro.ca/userfiles/image/recipes/hot-chicken-deluxe-12249.jpg
PT40M
PT30M
PT1H10M
Peel all of the pearl onions and place them in a large pot. Add stock and bring to a boil. Lower heat and let onions simmer until softened – about 20 minutes. Remove onions and set aside. Leave remaining stock in the pot.In the meantime, debone the chicken. Roughly tear meat into large pieces and set aside in the fridge. Save bones to make your own chicken stock.Loosen starch in a bit of water and add it to the still hot poultry stock while whisking. Bring to a boil, while continuing to whisk in order to avoid clumping. Then add curcuma, paprika and garlic powder. Let simmer over low heat for 10 minutes and season to taste. Stock will be creamy, but not too thick. If you prefer it thicker, you can add a little more starch.In a pot of salted boiling water, blanch sweet peas for 3 to 4 minutes. Remove from water and cool.In a large non-stick skillet, froth butter over medium heat. Add bread slices and brown them on both sides for 3-4 minutes. Add butter, if needed.Add deboned chicken, sweet peas, pearl onions and frozen peas to the pot of stock and bring to a boil. The peas will have cooked within this time.Place a slice of toasted bread in the centre of each plate. Top with a very generous helping of hot chicken mix, making sure to divide portions equally.Source : Martin Juneau
4
0
0
0
0
1 pack small yellow onions
1 L poultry stock (store-bought or homemade)
1 roasted Naturalia chicken (about 1 kg, whole)
40 mL cornstarch
10 mL curcuma
10 mL paprika
10 mL garlic powder
200 g sweet peas
30 g butter
4 large slices brioche bread or square white bread (approximately 3 cm thick slices)
1/3 pack frozen peas (about 250 g)
salt and pepper freshly ground, to taste
Deluxe hot chicken with sweet and green peas, pearl onions, brioche bread and house sauce
4
Main course
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME
Ingredients
-
1 pack
small yellow onions
-
1 L
poultry stock (store-bought or homemade)
-
1
roasted Naturalia chicken (about 1 kg, whole)
-
40 mL
cornstarch
-
10 mL
curcuma
-
10 mL
paprika
-
10 mL
garlic powder
-
200 g
sweet peas
-
30 g
butter
-
4
large slices brioche bread or square white bread (approximately 3 cm thick slices)
-
1/3 pack
frozen peas (about 250 g)
-
salt and pepper freshly ground, to taste
Preparation
Peel all of the pearl onions and place them in a large pot. Add stock and bring to a boil. Lower heat and let onions simmer until softened – about 20 minutes. Remove onions and set aside. Leave remaining stock in the pot.
In the meantime, debone the chicken. Roughly tear meat into large pieces and set aside in the fridge. Save bones to make your own chicken stock.
Loosen starch in a bit of water and add it to the still hot poultry stock while whisking. Bring to a boil, while continuing to whisk in order to avoid clumping. Then add curcuma, paprika and garlic powder. Let simmer over low heat for 10 minutes and season to taste. Stock will be creamy, but not too thick. If you prefer it thicker, you can add a little more starch.
In a pot of salted boiling water, blanch sweet peas for 3 to 4 minutes. Remove from water and cool.
In a large non-stick skillet, froth butter over medium heat. Add bread slices and brown them on both sides for 3-4 minutes. Add butter, if needed.
Add deboned chicken, sweet peas, pearl onions and frozen peas to the pot of stock and bring to a boil. The peas will have cooked within this time.
Place a slice of toasted bread in the centre of each plate. Top with a very generous helping of hot chicken mix, making sure to divide portions equally.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
