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A bowl of creamy chicken blanquette with mushrooms and carrots over white rice

Chicken Blanquette with Mushrooms

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 800 g chicken breast or thigh, cut into 3cm cubes
  • 500 ml chicken stock
  • 150 ml dry white wine
  • 250 g button mushrooms, quartered
  • 2 medium carrots , sliced into rounds
  • 1 onion , studded with 2 cloves
  • 1 bouquet garni (parsley stems, thyme, 1 bay leaf)
  • 40 g unsalted butter
  • 40 g all -purpose flour
  • 200 ml heavy cream
  • 2 egg yolk s
  • 1 tablespoon lemon juice
  • Salt and white pepper to taste
  • Fresh parsley , chopped for garnish

Method
 

  1. Place the chicken cubes, carrots, onion, and bouquet garni in a large pot and cover with chicken stock and white wine.
  2. Bring to a simmer over medium heat, then reduce heat to low and poach for 20-25 minutes until chicken is cooked through.
  3. While poaching, sauté the mushrooms in a separate pan with 10g of butter until tender and set aside.
  4. Drain the chicken and carrots, reserving the cooking liquid (stock); discard the onion and bouquet garni.
  5. In a clean saucepan, melt the remaining 30g of butter and stir in the flour to create a roux; cook for 2 minutes without browning.
  6. Gradually whisk the reserved poaching liquid into the roux and simmer until thickened into a smooth velouté.
  7. In a small bowl, whisk together the heavy cream and egg yolks to create a liaison.
  8. Temper the liaison by adding a ladle of hot sauce to the cream mixture, then slowly whisk the mixture back into the main saucepan over low heat; do not boil.
  9. Fold the chicken, carrots, and mushrooms back into the sauce.
  10. Add lemon juice, salt, and white pepper; garnish with fresh parsley and serve immediately.