Blanquette De Poulet
Transport your taste buds to the heart of French comfort food with Blanquette de Poulet, a creamy chicken stew that radiates rustic sophistication. This classic dish features tender chicken thighs gently simmered with aromatic vegetables like carrots, leeks, and celery in a fragrant herb-infused broth. The silky white sauce, enriched with a luxurious blend of heavy cream, egg yolks, and a hint of lemon, coats the meat and earthy mushrooms to perfection. Perfectly balanced with delicate flavors, this French one-pot wonder is finished with fresh parsley and best served over fluffy white rice or alongside crusty bread to soak up every last drop of its velvety goodness. Ideal for cozy dinners or elegant gatherings, this easy-to-make Blanquette de Poulet is a comforting culinary masterpiece that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken thighs (boneless, skinless)
- 3 medium Carrots
- 1 large Yellow onion
- 1 large Leek (white part only)
- 2 Celery stalks
- 3 Garlic cloves
- 200 g White mushrooms
- 30 g Unsalted butter
- 30 g All-purpose flour
- 1 L Chicken stock
- 200 ml Heavy cream
- 2 Egg yolks
- 1 tbsp Lemon juice
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 2 tbsp Fresh parsley (chopped)
- 1 to taste Salt
- 1 to taste Black pepper
- 1 to preference Cooked white rice or crusty bread (for serving)
Instructions
Peel and slice the carrots into rounds. Slice the leek, celery, and onion into thin pieces. Mince the garlic. Clean and slice the mushrooms.
In a large, deep pot, place the chicken thighs and add the carrots, onion, leek, celery, garlic, bay leaves, and thyme. Pour in the chicken stock, ensuring that the ingredients are fully submerged. Season with a pinch of salt and pepper.
Bring the stock to a gentle simmer over medium heat. Reduce the heat to low and allow the chicken to cook for 30 minutes until tender, skimming any foam or impurities off the surface as needed.
Carefully remove the chicken from the pot and strain the broth through a fine-mesh sieve into a clean bowl. Discard the vegetables and aromatics.
In the same pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until golden and smooth.
Gradually stir in the reserved chicken broth, whisking constantly to avoid lumps. Allow the sauce to simmer gently for about 10 minutes until slightly thickened.
While the sauce is simmering, return the chicken to the pot. Add the sliced mushrooms and cook for another 10-15 minutes until the mushrooms are tender.
In a small bowl, whisk together the heavy cream, egg yolks, and lemon juice. Remove the pot from heat, and slowly stir the cream mixture into the sauce. Do not let the sauce boil to avoid curdling.
Adjust the seasoning with salt and pepper, if necessary. Garnish with chopped parsley.
Serve the Blanquette De Poulet hot over cooked white rice or accompanied by crusty bread.
Nutrition Facts
Calories |
3809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1785 mg | 595% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 25.4 g | ||
| Protein | 319.7 g | 639% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 472 mg | 36% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4516 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
