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Peel all of the pearl onions and place them in a large pot. Add stock and bring to a boil. Lower heat and let onions simmer until softened – about 20 minutes. Remove onions and set aside. Leave remaining stock in the pot.
In the meantime, debone the chicken. Roughly tear meat into large pieces and set aside in the fridge. Save bones to make your own chicken stock.
Loosen starch in a bit of water and add it to the still hot poultry stock while whisking. Bring to a boil, while continuing to whisk in order to avoid clumping. Then add curcuma, paprika and garlic powder. Let simmer over low heat for 10 minutes and season to taste. Stock will be creamy, but not too thick. If you prefer it thicker, you can add a little more starch.
In a pot of salted boiling water, blanch sweet peas for 3 to 4 minutes. Remove from water and cool.
In a large non-stick skillet, froth butter over medium heat. Add bread slices and brown them on both sides for 3-4 minutes. Add butter, if needed.
Add deboned chicken, sweet peas, pearl onions and frozen peas to the pot of stock and bring to a boil. The peas will have cooked within this time.
Place a slice of toasted bread in the centre of each plate. Top with a very generous helping of hot chicken mix, making sure to divide portions equally.
Source : Martin Juneau
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