Cook This For Your Friends

[@ronniesuburban]

Looks tasty. FYI, you can briefly blanch pearl onions in boiling water, after which they can be squeezed pretty easily out of their skins. Just cut both ends off first and make a small slit on one end.

[@KevinAllOver]

🙃

[@BrookeSimmons]

I've been making boeuf bourguignon for years at Christmas and the fresh pearl onions are by far the worst part. I only recently heard the blanching trick and am definitely going to try it next year (or just outsource the task to my family who wants to help, hah). I try to find the frozen ones every year and stores are pretty much always out of them around me, or just plain don't carry them. I found them *one* year and the saved time and effort (and stinging nail beds from the occasional peeling split + onion juice, -5/10 not recommended) was glorious, but I must admit the onions were much more mushy and did not hold together nearly as well as the fresh ones. Taste was fine, but the texture you have there at the end? not so much. So, I go back and forth on whether fresh is worth it. Never thought to do this with chicken though. That's great!

[@NyxaGrayheart]

This looks so legit, almost like when I use random stuff I have in my fridge to make chicken more "fancy". I'd serve it over some kind of carb and instead of wine I'd just use broth I had frozen :D

[@KevinAllOver]

A nice garlic mash would go great