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Blanquette De Poulet

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Ingredients
  Boneless chicken meat 675 Gram
  Chicken stock 750 Milliliter
  Salt 5 Milliliter
  Thyme leaves 1 Milliliter
  Bay leaf 1
  Pearl onions 20
  Carrots 4 , julienned
  Butter 30 Milliliter
  All purpose flour 30 Milliliter
  Lemon juice 30 Milliliter
  Egg yolks 2
  Cayenne pepper 1 Pinch
  Chopped parsley 15 Milliliter
Directions

In a Dutch oven or a large kettle, put the chicken, stock, salt, thyme, and bay leaf; cover and simmer for 45 minutes.
Add the onions and carrots and continue to simmer for an additional 10 minutes.
Remove 2 cups (500 ml) of liquid.
Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat (do not brown it).
Slowly add the 2 cups (500 ml) of liquid stirring until thickened.
Whisk the lemon juice in the egg yolks.
Blend into the sauce.
Reheat but do not boil the sauce as this will curdle the eggs.
Blend the sauce with the chicken.
Stir in the cayenne.
Pour into a serving bowl.
Sprinkle with parsley and serve over noodles or rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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