Chicken blanquette Ingredients: 200 g of - "little" onions - 50 g of - bacon - 50 g of - butter - 30 g of - flour, salt and pepper - 600 g of - chicken (pieces of your choice) - 400 g of - button mushrooms - 1 tablet of - chicken stock - 1 tablespoon of - chopped chives - 1 - egg yolk lemon - 2 spoons tablespoon of heavy cream.
Utensils: 1 saucepan - 1 casserole dish - 1 wooden spoon - 1 kitchen whisk - Buy 1 salad bowl - 1 skimmer - 1 electric slow cookerstick 1 kitchen scale scales- 1 dish-
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
In a large saucepan, bring 1.5 liters of salted water to the boil with the chicken stock tablet. When the water starts to boil, add the chicken pieces and cook for fifteen minutes.
Phase 2
In a casserole dish, melt 20 g of butter, add the onions and bacon, leave to simmer slowly.
Phase 3
Remove the chicken from the heat, add the pieces to the casserole and reserve the juice.
Phase 4
In a saucepan, melt the rest of the butter, add the flour and stir for two minutes then gradually add half of the chicken cooking juices to obtain a creamy sauce.
Phase 5
Pour the sauce into the casserole dish, add the button mushrooms then add salt and pepper. Leave to simmer over low heat untilnthirty minutes.
Phase 6
To serve, drain the vegetables and chicken with a slotted spoon, place them in a warm serving dish. Keep the sauce in the casserole and mix for a minute over low heat then cover the dish with this sauce. Sprinkle with chives and serve immediately.
Utensils: 1 saucepan - 1 casserole dish - 1 wooden spoon - 1 kitchen whisk - Buy 1 salad bowl - 1 skimmer - 1 electric slow cookerstick 1 kitchen scale scales- 1 dish-
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
In a large saucepan, bring 1.5 liters of salted water to the boil with the chicken stock tablet. When the water starts to boil, add the chicken pieces and cook for fifteen minutes.
Phase 2
In a casserole dish, melt 20 g of butter, add the onions and bacon, leave to simmer slowly.
Phase 3
Remove the chicken from the heat, add the pieces to the casserole and reserve the juice.
Phase 4
In a saucepan, melt the rest of the butter, add the flour and stir for two minutes then gradually add half of the chicken cooking juices to obtain a creamy sauce.
Phase 5
Pour the sauce into the casserole dish, add the button mushrooms then add salt and pepper. Leave to simmer over low heat untilnthirty minutes.
Phase 6
To serve, drain the vegetables and chicken with a slotted spoon, place them in a warm serving dish. Keep the sauce in the casserole and mix for a minute over low heat then cover the dish with this sauce. Sprinkle with chives and serve immediately.