Imported from TikTok

Chicken Blanquette

Name: Chicken Blanquette
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 400 g Chicken breast (cut into pieces); 2 Carrots (peeled and cut into pieces); 2 Leeks (white parts, cut into pieces); 3 Brown mushrooms (cut into pieces); 1 Onion (cut into pieces); 1 Shallot; 1 gousse Garlic; 2 cubes Chicken stock (dissolved in 400 ml of water); 400 ml Water (for dissolving the stock cubes); Olive oil (a drizzle, for sautéing the vegetables); Paprika (a little); 1 branche Thyme; 1 feuille Bay leaf (a sprig of bay, as indicated in the description); 1 c. à soupe Crème fraîche; 0.5 citron Lemon juice (the juice of half a lemon); 1 Egg yolk; 50 g Butter (melted, for the roux); 50 g Flour (for the roux); Rice (to serve)

Recipe by @louloukitchen_ @louloukitchen_ · TikTok

Imported by Belona Brahimi on SeeMeCook

A comforting blanquette made with chicken breast, vegetables, and a creamy sauce thickened with a roux, egg yolk, and lemon. Served with rice.

4 servings80 minFrench

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Ingredients

400 g Chicken breast (cut into pieces)
2 Carrots (peeled and cut into pieces)
2 Leeks (white parts, cut into pieces)
3 Brown mushrooms (cut into pieces)
1 Onion (cut into pieces)
1 Shallot
1 gousse Garlic
2 cubes Chicken stock (dissolved in 400 ml of water)
400 ml Water (for dissolving the stock cubes)
Olive oil (a drizzle, for sautéing the vegetables)
Paprika (a little)
1 branche Thyme
1 feuille Bay leaf (a sprig of bay, as indicated in the description)
1 c. à soupe Crème fraîche
0.5 citron Lemon juice (the juice of half a lemon)
1 Egg yolk
50 g Butter (melted, for the roux)
50 g Flour (for the roux)
Rice (to serve)

Steps

1
Wash the vegetables, then peel those that need peeling. Cut the carrots, leeks, and mushrooms into pieces. Slice the onion and shallot, then mince the garlic.
2
Heat a drizzle of olive oil in a Dutch oven. Add the prepared vegetables, onion, shallot, and garlic, then sauté them.
3
Add a little paprika, then the chicken pieces. Sauté everything together.
4
Add a sprig of thyme and the bay leaf. Pour in enough stock to cover, cover with a lid, and cook for about 1 hour over low heat.
5
In a separate pan, melt the butter and mix it with the flour to form a roux.
6
Gradually moisten the roux with a little chicken stock, stirring to make a sauce.
7
In a bowl, mix the crème fraîche, lemon juice, and egg yolk.
8
Stir the cream mixture into the sauce.
9
Using a colander, remove the chicken and vegetables from the stock, then add them to the sauce. Mix briefly.
10
Plate and serve with rice.

Notes

The description indicates cooking for one hour over medium heat, while the transcript specifies very low heat; the cooking time is retained and low heat follows the transcript. Rice is suggested as an accompaniment, with no quantity or cooking method provided. The amount of stock needed to cover the ingredients may differ from the 400 ml indicated for the stock cubes.