Recipe

4-6 pieces of chicken, thighs and/or drumsticks

juice of 1 lime

1 teaspoon ground coriander

1 teaspoon cayenne pepper

1 reaspoon dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoon oil

2 tablespoon flour

1 white onion, chopped

1 stalk of celery, chopped

1 large leek, white part only, chopped

2 piemento peppers or 2 red jalapenos, chopped

1 teaspoon red pepper flakes

1/2 cup of corn kernals

1 tablespoon of fresh crushed garlic

1 teaspoon pink pepper corns

1/2 cup dry white wine

3 cups chicken broth

a small bundle of thyme, ties with butchers string

1 bay leaf

2 tablspoons heavy cream

1 egg yolk, room temp

1/2 pound pearl onions

1/4 cup freshly chopped parsley

Directions

Trim any hanging skin or fat from around the chicken. Squeeze the juice of the lime over the chicken. Rinse with tap water. Pat dry with paper towels.

In a small bowl combine the coriander, cayenne and oregano.

Season the legs and thighs with salt and black pepper. Sprinkle generously the spice rub all over.

Heat oil in a large skillet or dutch oven over medium. Place the chicken skin side down in the oil to sear and brown. ONLY cook the side with the skin. Once the skin is a nice crispy brown remove from the skillet.

To the same oil, add the celery, leeks, onions, garlic, pink pepper corns, corn and peppers. Saute vegetables until soft.

Add in the two tablespoons of flour. Mix and allow to cook for 3-4 minutes. Keep mixing while it is cooking.

Deglaze the pan with the white wine. Allow the wine to cook off completely. Add in the broth, thyme bundle and bay leaf. Scrape up any bits sticking to the bottom of the pan.

Add back in the chicken pieces. Do not let the broth cover the top of the chicken that was browned. This will ensure your chicken does not get soggy.

Cover and cook for 20 minutes. After the chicken is cooked, remove it from the gravy.

Add in the pearl onions to cook for about 15 minutes on low.

Beat the egg yolk and heavy cream in a small bowl. Stir in 1 teaspoon at a time of the bravy into the yolk mixture. Whisking constantly. This is to ensure the yolk does not curdle.

Remove the skillet from the heat and add in the yolk mixture. Stir. Taste the gravy for salt and black pepper. Season as necessary.

Add back in the chicken pieces. Keep warm until ready to serve.

Serve with mashed potatoes!

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