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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken legs, onion, garlic, chicken parts and water in a saucepan. Add 2 sprigs parsley, 1/4 tsp thyme, 1/2 tsp kosher salt, and 1/4 tsp pepper. Bring to a boil, then reduce to a bare simmer; there should be tiny bubbles streaming to the surface, but the surface should barely move (about 170-180°F). Keep at this temperature for 1 hour. | 2. Remove the leg quarters to a plate. Raise the heat and boil the stock vigorously for 20-30 minutes, until it tastes like delicious chicken soup. Drain the broth and discard the solids. | 3. Combine the rice with 1 cup of stock. Bring to a boil, covered, then cook 15-20 minutes, until almost done. Turn off heat and allow the rice to rest. | 4. Meanwhile, in another saucepan, combine peas with 1 lettuce leaf, 1/8 tsp dried thyme, 1/4 tsp sugar and 1 sprig parsley. Place over low heat and cook, stirring occasionally, about 20 minutes. Taste and add salt and pepper if needed; discard the lettuce leaf. | 5. While the rice and peas cook, in the top of a double boiler, combine the egg yolk and vinegar. Whisk constantly while slowly adding 2/3 c of chicken stock. Continue whisking over heat until slightly thickened. Season to taste with salt and pepper. Coarsely chop the remaining parsley and set aside. | 6. Remove the skin and bones from the chicken legs. Shred the meat into bite-sized pieces. Serve the chicken over the rice, sprinkle with parsley to garnish, and pass the sauce on the side. To be very French, serve the peas as a separate course after the chicken, rather than on the same plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg quarter	2		bone	806.9352	0.0	179.5204	4.5333
yellow onion	1		quartered	-	-	-	-
garlic clove	2		crushed	806.9352	0.0	179.5204	4.5333
chicken part	3/4			806.9352	0.0	179.5204	4.5333
water	6	cups		0.0	0.0	0.0	0.0
flat leaf parsley	1/3	bunch	divided	806.9352	0.0	179.5204	4.5333
thyme	3/8	teaspoon	divided dried	0.303	0.0734	0.0167	0.005
kosher salt	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white rice	1/2	cup	uncooked	337.625	73.9538	6.5952	0.6105
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
green leaf lettuce	1			5.4	1.0332	0.4896	0.054000000000000006
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
white wine vinegar	1/2	teaspoon		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.