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PrintBLANQUETTE
Chicken is stewed along with carrots and onions to prepare this delectable blanquette.It is served with a rich creamy sauce, seasoned with tarragon.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the chicken in a pan with cold salted water, bring it to boil and skin the surface until no more scum rises to the top.
- Add carrots and onions, cover, reduce heat and simmer for 30-35 minutes.
- Drain the pieces out into a separate pan after they get cooked.
- Melt the butter, blend in flour, and cook together for a few moments to amalgamate.
- Gradually dilute with part of the strained liquid in which the chicken was cooked.
- Blend well, if necessary, add a little more broth.
- Season to taste, with salt and freshly grated pepper.
- Remove from heat.
- Beat the yolk with cream, stir into the sauce and add tarragon.
- Put chicken on a heated deep serving dish and cover with sauce.
- Serve boiled potato separately.
INGREDIENTS
- 1½ kilogram chicken - cut into pieces
- 1 liter water
- 4 sliced carrots
- 4 onions quartered
- 2 teaspoon chopped
- 200 grams cream tarragon
- 100 ml butter
- 2 egg yolk
- 4 tablespoon flour
- Salt and pepper to taste
- 250 grams boiled and mashed potato
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