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Tuesday, 15 November 2011

Chicken With Petits Pois A La Francaise




Gordon Ramsay's family fare cook book challenge day 50:

*Chicken With Petits Pois A La Francaise
 
Petits Pois what? All the fancy name means: a classic French dish that is made out of peas, lettuce and bacon in a rich butter and stock gravy. It was very tasty and rich but is also very "green" which provides a lot fiber. This is a nutritious meal with high quality protein and the goodness of green veges. Also you do not need to add much butter if you do not want to, does not effect the flavor much.
 
I do not know how much I can stress that I hate peel pearl onions :S. Those tiny round bead size onions have skin thin like fly's wings. Now peel that. I do not ask for help often especially in the kitchen, but I did today. And I regretted it. "This is ridiculous" said the husband, trying to separate the skin with his big (fine, manly) flat fingers. Sign..."Never mind, thank you dear" I said. Took a deep breath I continued the artistic peeling work. 30 munites later I have some white pearl like onions ready to go. 
 
Besides that the dish was pretty straight forward. Very delicious too. My favorite part was the battered chicken.  Oh my, they are so tender and so flavorful after braised in white wine and stock, and their battered layer was fried and then soaked with the thick gravy. This is better then KFC battered chicken, end of it. 

The dish is well balanced flavor wise too. The Petits Pois A La Francaise(gosh, is there a shorter version of the name? ) was lighter and vegetable-er on taste which gave the taste buds a good rest for the next rich taste of the chicken. YUM!
   
Ok, now I just have to peel another 300g pearl onion and some shallots for tomorrow's dish. OTZ  
 
Recipe Online: http://bruyette.blogspot.com/2008/08/chicken-with-petit-pois-la-francaise.html
 


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