Roman Poultry with Small Peas
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This Roman-style poultry dish is a true spring delight! The tenderness of the chicken, combined with the sweetness of the fennel and the freshness of the peas, makes it a comforting and tasty dish. I love preparing this recipe because it is relatively simple and quick to make, while offering a result worthy of a great chef. Marsala brings a touch of elegance, while the creamy sauce with egg yolks and lemon enhances the whole. Perfect for a Sunday lunch or a dinner with friends, this poultry dish will delight the taste buds of all the guests. Feel free to add a pinch of Espelette pepper to enhance the taste!
Ingredients (14 ingredients)
-
200 g Onion
-
180 g Fennel
-
3 g Fennel seed
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600 g Chicken breast
-
16 g White flour
-
45 ml Olive oil
-
Salt
-
Pepper
-
65 ml Marsala
-
170 ml Chicken broth
-
150 g Frozen peas
-
2 piece Egg yolk
-
1 piece Pressed lemon
-
5 g Parsley
Preparation (10 steps)
Preparation of vegetables
Cut the onion in half and put it in the Thermomix bowl. Finely chop for 3 Sek./Stufe 5. Transfer to a container. Cut the fennel into pieces and put it in the Thermomix bowl. Roughly chop for 4 Sek./Stufe 4. Transfer to the same container as the onion. Cut the chicken breasts in half lengthwise and coat them with 16 g of flour.
Cooking the vegetables
Pour 23 ml of olive oil into the Thermomix bowl. Add the chopped onion, the chopped fennel and 3 g of crushed fennel seeds. Sauté everything for 5 Min./120°C/Stufe 1.
Set aside the vegetables
Transfer the vegetable mixture to a plate and set aside.
Sear the chicken
Pour the remaining 22 ml of olive oil into a frying pan and heat over medium heat. Add the chicken breast halves and brown them until they are lightly golden, about 3 minutes per side. Salt and pepper. Remove the breast halves from the pan and place them on the reserved vegetable mixture.
Deglaze and add the broth
Deglaze the pan with 65 ml of Marsala wine, then add 170 ml of chicken broth.
Cooking the chicken and peas
Put the chicken and vegetable mixture back into the pan. Add 150 g of frozen peas. Cook over very low heat until the chicken is cooked completely, about 10 minutes.
Preparation of the sauce
Separate the egg whites and yolks. Put the whites in a glass jar with a lid and keep in the fridge or freezer for future use in another recipe. Put the yolks in a small bowl. Add the juice of a lemon and beat everything to emulsify.
Incorporating the hot liquid
Slowly pour about ½ cup of the hot liquid from the pan into the egg mixture, stirring to mix well.
Finalizing the sauce
Pour the egg mixture into the pan and cook everything over very low heat, stirring, until the mixture thickens, about 2 minutes. (Do not let it boil to prevent the eggs from curdling).
Serve
Garnish with 5 g of chopped parsley (optional) and serve.
Finished cooking? Great! 🎉
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Created by
Manon Fontaine
3
Rezepte
0
Kochbücher
Allergens
- Gluten
- Eggs
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