This is another one pot meal that I just adore! I remember when my French grandfather made this dish for us. We use to laugh at him because he added any fresh vegetables he had from the garden. My favorite vegetables in this dish are the peas and scallions so I add a little more! You can add less if you prefer. This recipe is not just a delicious french recipe but also follows the paleo diet and gluten free.
Next time I may add more peas and scallions! That is just me.
- 2 tablespoons olive oil (or more)
- 3 tablespoons unsalted butter
- 1 whole chicken (cut into pieces)
- 1 1/2 teaspoon sea salt
- 3/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour, almond meal or gluten free flour
- 1 medium yellow onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 cup pearl onions (I used frozen)
- 1/4 pound fresh green beens, cut in 1/2
- 4-5 scallions, cut into thirds
- 2 1/2 cups low-sodium chicken broth
- 1 cup dry white wine
- 2 bay leaves
- 1 cup petite peas, frozen
- 2 egg yolks (room temperature)
- 1/2 cup heavy cream
- 1 lemon juiced, 2 tablespoons
- Heat a large sauté pan (preferably with a cove) over medium heat. Add oil and butter to the pan until the butter melts.
- Season chicken with salt and pepper then lightly coat with flour. Add chicken to the pan and cook each side for about 4 minutes turning once.
- Add in onion, carrot and garlic then cover for 5 minutes.
- Lower temperature to low then add in pearl onions, fresh green beans and scallions. Let cook for about 7 minutes.
- Add chicken broth, wine and bay leaves; cover and let simmer for 20 minutes.
- Add in peas.
- In a small bowl whisk eggs yolks and cream together. Bring to a boil then lower immediately. Add in lemon juice and taste for any additional salt/pepper.
- Serve to enjoy!
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