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1
Stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
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2
Add the celery, carrot, turnip, parsley, and bay.
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3
Bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
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4
Strain the stock through a sieve set in a bowl.
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5
There should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
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6
Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
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7
In a shallow bowl season the flour with the paprika, salt, and pepper.
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8
Dredge the chicken in the flour to coat; reserve any excess flour.
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9
In a Dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
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10
Cook (in batches if necessary) until lightly browned (5 minutes).
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11
As the chicken browns, remove to a plate.
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12
Melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
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13
Cook, stirring constantly, for 1 minute.
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14
Whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
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15
Reduce heat to a simmer.
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16
Add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
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17
In a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
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18
Drain well and rinse under cold water.
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19
With a slotted spoon, remove the chicken and onions to a bowl.
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20
Skim off any fat on top of the broth.
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21
Add the cream and boil until slightly reduced (2 minutes).
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22
Season to taste with salt and pepper.
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23
Return the chicken and onions, and a minute or two before serving add the peas.
