Chicken Blanquette
Chicken Blanquette is a classic French dish featuring tender pieces of chicken simmered in a creamy white sauce. The chicken is first cooked with aromatic vegetables such as onions, carrots, and celery to create a flavorful base. A white roux made from butter and flour is then combined with the cooking liquid to thicken it, resulting in a rich, velvety sauce. Often, mushrooms and pearl onions are added to enhance the dish's texture and flavor. The blanquette is typically served over rice or with boiled potatoes, making it a comforting and elegant meal perfect for any occasion.
Ingredients
- 1.8 lbs Chicken cut into pieces
- 8.8 oz Button mushrooms
- 2 Carrots
- 10 Pearl onions
- 1 Celery stalk
- 3 Bay leaves
- A few sprigs of parsley
- 1 Egg yolk
- 6.8 fl oz Heavy cream
- 0.35 oz Butter
- 1.4 oz Flour
- 3 tbsp Oil
- Salt
- Pepper
Instructions
- Peel the carrots and cut them into thick rounds. Wash the celery and cut it into pieces.
- Heat 2 tablespoons of oil in a Dutch oven. Sauté the chicken pieces for a few minutes, cover with water, add the carrots, celery, bay leaves, salt, and pepper. Bring to a boil, skim off any foam, and continue cooking over medium heat for 30 minutes.
- Toward the end of the cooking time, melt the butter in a saucepan over low heat. Gradually add the flour while stirring continuously. Add 2 ladles of broth from the Dutch oven, then pour this mixture back into the blanquette. Mix well.
- Clean the mushrooms and quarter them after removing their stems. Peel the pearl onions. In a skillet, sauté the mushrooms and onions over low heat in 1 tablespoon of hot oil for 5 minutes, then set aside.
- In a bowl, mix the cream with the egg yolk. Just before serving, incorporate this mixture into the Dutch oven, add the onions and mushrooms, and continue cooking for 5 minutes over low heat. Adjust seasoning with salt and pepper if necessary, and sprinkle with parsley.
Video
Notes
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