White Chicken Blanquette
White Chicken Blanquette...or Chicken Stew! Smooth and creamy it is a French classic! Serve with rice and heart shaped croutons!
Ingredients
- 1 x 2kg corn fed chicken, portioned into 8
- 100ml Alsace white wine
- 300ml chicken stock
- 1 stick celery, sliced
- 1 leek, sliced
- few sprigs of thyme
- 2 bay leaves
- few sprigs of tarragon
- 200g bacon lardons
- Salt and pepper
Emulsion
- 4 egg yolks
- 200ml double cream
Pilaff Rice
- 25g butter
- 2 onions, peeled and sliced
- 200g basmati rice
- 400ml water
- 1 bay leaf
Method
- Pop the chicken pieces into a large non-stick pan, cover in wine and stock, then add the celery, leek, thyme, bay leaves, half the tarragon and lardons. Bring to the boil, then simmer for 1 hr.
- Strain the chicken and vegetables, keeping all the cooking liquor in the pan. Bring to the boil, then reduce by half. Whisk the egg yolks and cream, add to the liquid, and gently warm through, whisking until thickened.
- Put the chicken into the sauce with the vegetables, season, then sprinkle over the rest of the tarragon.
- Heat a large non-stick pan. Add the butter, and once foaming add the onion and cook for 15 mins until golden. Add the onion to the rice, water and bay leaf, cover with a cartouche or a lid, and cook for 20 mins.
- Remove the cartouche and serve the chicken with the rice.
Ingredients
- 1 x 2kg corn fed chicken, portioned into 8
- 100ml Alsace white wine
- 300ml chicken stock
- 1 stick celery, sliced
- 1 leek, sliced
- few sprigs of thyme
- 2 bay leaves
- few sprigs of tarragon
- 200g bacon lardons
- Salt and pepper
Emulsion
- 4 egg yolks
- 200ml double cream
Pilaff Rice
- 25g butter
- 2 onions, peeled and sliced
- 200g basmati rice
- 400ml water
- 1 bay leaf
Method
- Pop the chicken pieces into a large non-stick pan, cover in wine and stock, then add the celery, leek, thyme, bay leaves, half the tarragon and lardons. Bring to the boil, then simmer for 1 hr.
- Strain the chicken and vegetables, keeping all the cooking liquor in the pan. Bring to the boil, then reduce by half. Whisk the egg yolks and cream, add to the liquid, and gently warm through, whisking until thickened.
- Put the chicken into the sauce with the vegetables, season, then sprinkle over the rest of the tarragon.
- Heat a large non-stick pan. Add the butter, and once foaming add the onion and cook for 15 mins until golden. Add the onion to the rice, water and bay leaf, cover with a cartouche or a lid, and cook for 20 mins.
- Remove the cartouche and serve the chicken with the rice.
