Chicken Fricassee With Sugar Snap Peas & Pearl Onions

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 7
• 2 whole cloves
• 1 onion, halved
• 4 cups rich chicken broth
• 1 celery rib, coarsley chopped (including leaves)
• 1 carrot, peeled & coarsley chopped
• 1/2 turnip, peeled & coarsley chopped
• 3 large sprigs parsley (with stems)
• 1 bay leaf
• 1 (3 1/2 lb) chicken
• 1 whole chicken breast, on the bone
• 1/3 cup flour
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter
• 1 lb large pearl onion, peeled
• 1 teaspoon dried thyme
• 3/4 lb sugar snap pea
• 1/3 cup heavy cream

Recipe

• 1 stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
• 2 add the celery, carrot, turnip, parsley, and bay.
• 3 bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
• 4 strain the stock through a sieve set in a bowl.
• 5 there should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
• 6 cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
• 7 in a shallow bowl season the flour with the paprika, salt, and pepper.
• 8 dredge the chicken in the flour to coat; reserve any excess flour.
• 9 in a dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
• 10 cook (in batches if necessary) until lightly browned (5 minutes).
• 11 as the chicken browns, remove to a plate.
• 12 melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
• 13 cook, stirring constantly, for 1 minute.
• 14 whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
• 15 reduce heat to a simmer.
• 16 add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
• 17 in a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
• 18 drain well and rinse under cold water.
• 19 with a slotted spoon, remove the chicken and onions to a bowl.
• 20 skim off any fat on top of the broth.
• 21 add the cream and boil until slightly reduced (2 minutes).
• 22 season to taste with salt and pepper.
• 23 return the chicken and onions, and a minute or two before serving add the peas.