White Chicken Blanquette
White Chicken Blanquette is one of James' favourite recipes! Chicken, cream, bacon, mushrooms, rice and loads of flavoursome ingredients make this a delicious recipe you'll return to time and time again!
Ingredients
- 1 x 2kg corn-fed chicken, portioned into 8 pieces
- 1 stick of celery, sliced
- 1 onion, peeled and sliced
- 1 leek, sliced
- Few sprigs of thyme
- 2 bay leaves
- 100ml Alsace white wine
- 300ml chicken stock
- Few sprigs of tarragon
- 200g bacon lardons
- 200g wild mushrooms, sautéed
- Salt and pepper
Emulsion
- 4 egg yolks
- 200ml double cream
Pilaff Rice
- 15ml veg oil
- 200g basmati rice
- 1 lemon, sliced
- 2 bay leaves
- 1 onion, peeled and sliced
- 200g chestnut mushrooms, sliced
- 500ml water
- 25g butter
Method
Place the pieces of chicken into a large, non-stick pan, and then cover in wine and stock.
Then, add the celery, onion, leek, thyme, bay leaves, half of the tarragon and crisp lardons.
Bring to the boil, then simmer for 1 hour.
For the rice, heat the oil, and then add the onion, bay leaves, lemon and mushrooms.
Cook all of this for 3 minutes, then add the rice and 500ml water cover in a cartouche (or a lid) and cook for 20 minutes.
Put the chicken onto a warm plate, strain the vegetables, whilst keeping all of the cooking liquid 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 it has thickened.
Put the chicken into the sauce with the sautéed mushrooms, season, then sprinkle over the remainder of the tarragon.
Ingredients
- 1 x 2kg corn-fed chicken, portioned into 8 pieces
- 1 stick of celery, sliced
- 1 onion, peeled and sliced
- 1 leek, sliced
- Few sprigs of thyme
- 2 bay leaves
- 100ml Alsace white wine
- 300ml chicken stock
- Few sprigs of tarragon
- 200g bacon lardons
- 200g wild mushrooms, sautéed
- Salt and pepper
Emulsion
- 4 egg yolks
- 200ml double cream
Pilaff Rice
- 15ml veg oil
- 200g basmati rice
- 1 lemon, sliced
- 2 bay leaves
- 1 onion, peeled and sliced
- 200g chestnut mushrooms, sliced
- 500ml water
- 25g butter
Method
Place the pieces of chicken into a large, non-stick pan, and then cover in wine and stock.
Then, add the celery, onion, leek, thyme, bay leaves, half of the tarragon and crisp lardons.
Bring to the boil, then simmer for 1 hour.
For the rice, heat the oil, and then add the onion, bay leaves, lemon and mushrooms.
Cook all of this for 3 minutes, then add the rice and 500ml water cover in a cartouche (or a lid) and cook for 20 minutes.
Put the chicken onto a warm plate, strain the vegetables, whilst keeping all of the cooking liquid 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 it has thickened.
Put the chicken into the sauce with the sautéed mushrooms, season, then sprinkle over the remainder of the tarragon.
