Chicken Veloute with Pearl Onions and Peas

• 2 cups apple cider vinegar
• 1/3 cup sugar
• 6 cups chicken stock
• 3 ounces foie gras
• 2 cups pearl onions, blanched and peeled
• 1 cup frozen sweet peas
• Freshly ground black pepper
• 1/2 cup chopped flat leaf parsley

1. Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume.
2. Pour in chicken stock; simmer again until reduced by half to condense the flavor.
3. Buzz in the foie gras using a handheld blender.
4. The sauce will thicken.
5. Fold in pearl onions and peas.
6. Season with freshly cracked black pepper, garnish with parsley.

apple cider vinegar, sugar, chicken stock, gras, pearl onions, frozen sweet peas, freshly ground black pepper, flat leaf parsley

Taken from www.foodnetwork.com/recipes/tyler-florence/chicken-veloute-with-pearl-onions-and-peas-recipe.html (may not work)