Blanquette de Poulet (Chicken in Creamy White Sauce with Mushrooms)
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Ingredients
- 700 g boneless chicken thighs
- 500 ml chicken stock
- 2 carrots, sliced
- 1 leek
- 200 g chestnut mushrooms, sliced
- 2 bay leaves
- 150 ml double cream
- 2 egg yolks
- 1 tbsp plain flour
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 37.4 g
- Carbohydrate
- 8.8 g
- of which sugars
- 5.3 g
- Fat
- 38.8 g
- of which saturates
- 18.7 g
- Fibre
- 2.3 g
- Salt
- 1.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the chicken thighs into large chunks and put into a pot with the chicken stock, carrots, leek and bay leaves.
- 2
Bring to a simmer and cook for 20 minutes until the chicken is cooked through with no pink remaining.
- 3
Lift out the chicken and vegetables with a slotted spoon, discard the bay leaves, and keep the cooking liquid.
- 4
Melt the butter in a clean pan, stir in the flour and cook for 1 minute, then gradually whisk in the hot cooking liquid until smooth.
- 5
Add the mushrooms and simmer for 6-7 minutes until thickened.
- 6
Whisk the egg yolks with the double cream, then whisk in a ladleful of the hot sauce before stirring it all back into the pan off the heat.
- 7
Return the chicken and vegetables to the pan to warm through gently without boiling, then season and serve.
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