Chicken stew « blanquette » recipe

28 fév

The name “blanquette” comes from the fact that the sauce used for this meat stew is white “blanc” in French. This French tasty recipe is a classic, and you can do it either with veal, chicken or turkey.

Preparation time: 15 minutes
Cooking time: minimum 1 hour
Difficulty: Easy
Ingredients (for 2 person):
- 250 gr of chicken breast
- 2 carrots
- 1 leek
- 1 onion
- 100 gr of mushrooms
- 1 vegetable stock cube
- 1 lemon
- 10 cl of double cream
- 2 tablespoon of flour
- Salt, pepper
- 1 bay leaf

Cut the chicken into dices and cook it in a pan with a bit of butter.

Cut the onion, the mushrooms, the carrots and the leek into slices and add to them to the chicken.

In the meantime, boil 25 cl of water and dilute the vegetable stock cube in it. Squeeze the lemon, and add its juice and the flour to the vegetable stock. Pour the mixture on top of the chicken and the vegetables. The vegetables need to be cover with liquid so if it is not the case, add some water.

Pour the cream in the stew, as well as salt, pepper and the bay leaf.

Cook at mild stove for minimum 1 hour.

Tip: you can prepare the blanquette in advance, it is even more delicious reheated! Serve with rice or a mix of vapour potaoes and green beans.

Dress: Diesel

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