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Chicken Blanquette

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Ingredients
  Boiling fowl 1 , cooked
  Bouquet garni 1
  Butter/Margarine 2 Ounce
  Onions 8 Small
  Button mushrooms 1⁄2 Pound
  Flour 2 Ounce
  Stock 1 Pint
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Make a sauce by the Roux Method, using the fat, flour, stock, and seasonings.
Add the onions and the mushrooms, including the chopped stalks.
Cook gently for 3/4 hour.
Add the chicken, which has been jointed and, if preferred, removed from the bone.
Heat gently without boiling until the chicken is heated through.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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Average: 4.3 (12 votes)