Tender pieces of pastured chicken simmered in bone broth with fresh cream, sherry, nutmeg, peas and mushrooms. Invented in the late 1800’s, this retro dish is every bit as good now as it was then..
To make roux, melt 4 oz. pastured butter over medium-low heat until it just begins to sizzle. Add 5 oz. by weight sprouted wheat or spelt flour and whisk to combine. Stirring continuously, continue to cook until it smells like baked bread, about 5 minutes. Set aside.
To make topping, toast a piece of sprouted wheat or spelt bread in the toaster, then tear it up into small pieces and sauté in butter and parsley until golden brown.
Gently simmer chunks of pastured chicken (I’m using thighs, skin removed) in chicken stock with a little sherry and fresh thyme until just done.
Lightly sauté halved pearl onions, wild mushrooms and a bit of red bell pepper, then stir into the chicken.
Add fresh cream, green peas and freshly-grated nutmeg and simmer 5 minutes.
Whisk roux into the chicken and simmer, stirring continuously until thickened, 3-5 minutes.
Season to taste with sea salt and freshly-ground pepper.
To serve, simply spoon chicken mixture into a deep dish and top with toasted bread crumbs.