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French Cuisine with Anne – Blanquette de poulet (chicken blanquette)

serve for 6

INGREDIENTS: ts = teaspoon tbsp = tablespoon 

1,2 kg chicken breast, cut into large cubes

1 onion , poked with 4 cloves

1 bouquet garni (parsley, thyme, bay leaf, sage)

6 carrots , Cut in slices quite thin in the length and sliced them very thin

1 cup dry white wine

400gr mushrooms, quartered

2 leeks, Cut in slices quite thin in the length and sliced them very thin

1 liter bouillon (Chicken juice made with dehydrated organic tablets)

4 tbsp butter

2 tbsp flour

¾ cup creme fraiche

½ lemon juiced

1 Egg yolks

500 gr rice



  • Put some butter in a large saucepan, and add the meat cubes. Stir until it get some color and add 1 tbsp of flour, pour the white wine
  • Add the onion stuck with cloves and bouquet garni, and the chicken bouillon.
  • Skim regularly at the surface to remove the foam
  • Simmer uncovered over low heat for 1h or until meat is tender. Add a little water during cooking if necessary. Remove the onion and bouquet garni.
  • Meanwhile, sauté the mushrooms in a frying pan with a knob of butter
  • Meanwhile, sauté the carrots and leeks in a frying pan with a knob of butter, cover it with a baking paper until it is cooked (still al dente)
  • Sauce (prepare a few minutes before serving)
  • In a saucepan, melt the butter. Add 1 tbsp of flour while whisking over low heat for 5 minutes
  • Gradually add cooking broth while whisking until a reaching a thick sauce consistency
  • Add crème fraiche as well as lemon juice, and continue cooking for 2 minutes
  • Take the saucepan off the heat and add egg yolks. Whisk well to incorporate. Add this sauce back to the pan with the meat and vegetables. Add mushrooms, carrots and leeks; gently stir to incorporate everything
  • Immediately serve the Blanquette with rice



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