jambonette de volaille et sa creme ciboulette
french farmhouse cooking at its finest.
red potatoes, whole chicken legs, ground black pepper, flour, unsalted butter, chopped onion, chicken stock, creme fraiche, fresh chives
- 2.0 pound red potatoes
 - 1.0 pound whole chicken legs
 - ground black pepper
 - 3.0 tablespoon flour
 - 2.0 tablespoon unsalted butter
 - 0.5 cup chopped onion
 - 2.0 cup chicken stock
 - 0.8 cup creme fraiche
 - 2.0 bunch fresh chives

- in a covered steamer, steam the potatoes over boiling water for 20 minutes or until tender when pierced with a knife.
 - meanwhile, sprinkle the chicken pieces with salt and pepper.
 - just before sauteing, dredge the chicken in flour and shake off the excess.
 - in a large saute pan or skillet, melt the 2 tablespoons butter over medium heat and saute the chicken for 2 minutes on each side.
 - or until golden.
 - reduce heat to low, stir in the onion, cover and cook for 15 minutes, turning the chicken once.
 - transfer the chicken pieces to a plate set aside and keep warm.
 - to make the sauce in the same pan over medium heat, stir the stock or broth to scrape up the browned bits from the bottom of the pan.
 - raise heat to high and cook to reduce the liquid by a third.
 - reduce heat to medium low.
 - stir in the crime fraiche, and slowly bring to a boil.
 - knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste.
 - whisk the paste into the sauce until smooth.
 - season with salt and pepper to taste.
 - simmer for 5 minutes, whisking often, until smooth and thick.
 - in a blender or food processor, puree the chives.
 - add the sauce and process until smooth.
 - to serve, place a chicken piece on each of 4 plates and spoon over some of the chive sauce.
 - serve immediately, with steamed potatoes on the side.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 pound red potatoes
- 1.0 pound whole chicken legs
- ground black pepper
- 3.0 tablespoon flour
- 2.0 tablespoon unsalted butter
- 0.5 cup chopped onion
- 2.0 cup chicken stock
- 0.8 cup creme fraiche
- 2.0 bunch fresh chives

 ### Assistant: The ingredients you'll need are:
- 2.0 pound red potatoes
- 1.0 pound whole chicken legs
- ground black pepper
- 3.0 tablespoon flour
- 2.0 tablespoon unsalted butter
- 0.5 cup chopped onion
- 2.0 cup chicken stock
- 0.8 cup creme fraiche
- 2.0 bunch fresh chives


You can follows these steps to make the recipe:
- in a covered steamer, steam the potatoes over boiling water for 20 minutes or until tender when pierced with a knife.
- meanwhile, sprinkle the chicken pieces with salt and pepper.
- just before sauteing, dredge the chicken in flour and shake off the excess.
- in a large saute pan or skillet, melt the 2 tablespoons butter over medium heat and saute the chicken for 2 minutes on each side.
- or until golden.
- reduce heat to low, stir in the onion, cover and cook for 15 minutes, turning the chicken once.
- transfer the chicken pieces to a plate set aside and keep warm.
- to make the sauce in the same pan over medium heat, stir the stock or broth to scrape up the browned bits from the bottom of the pan.
- raise heat to high and cook to reduce the liquid by a third.
- reduce heat to medium low.
- stir in the crime fraiche, and slowly bring to a boil.
- knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste.
- whisk the paste into the sauce until smooth.
- season with salt and pepper to taste.
- simmer for 5 minutes, whisking often, until smooth and thick.
- in a blender or food processor, puree the chives.
- add the sauce and process until smooth.
- to serve, place a chicken piece on each of 4 plates and spoon over some of the chive sauce.
- serve immediately, with steamed potatoes on the side.
- .

