White Chicken Blanquette
White chicken blanquette with mash, wild mushrooms and bacon lardons. Rich, comforting and full of classic French flavour with a delicious, creamy sauce.
Ingredients
- 1 x 2k corn fed chicken, portioned into 8
- 1 stick celery, sliced
- 1 onion, peeled and sliced
- 1 leek sliced
- few sprigs of thyme
- 2 bay leafs
- 100ml alsace white wine
- 300ml chicken stock
- Few sprigs of tarragon
- 200g bacon lardons fried
- 200g wild mushrooms sautéed
- Salt and pepper
Emulsion
- 4 egg yolks
- 200ml double cream
To serve
- Mash
- Heart croutons
- Chopped parsley
Method
Pop the chicken pieces into a large non stick pan cover in wine and stock and add the celery, onion, leek, thyme, bay1/2 the tarragon and crisp lardons, bring to the boil then simmer for 1 hour.
Put the chicken onto a warm plate strain the 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 sautéed mushrooms season then sprinkle over the rest of the tarragon.
Ingredients
- 1 x 2k corn fed chicken, portioned into 8
- 1 stick celery, sliced
- 1 onion, peeled and sliced
- 1 leek sliced
- few sprigs of thyme
- 2 bay leafs
- 100ml alsace white wine
- 300ml chicken stock
- Few sprigs of tarragon
- 200g bacon lardons fried
- 200g wild mushrooms sautéed
- Salt and pepper
Emulsion
- 4 egg yolks
- 200ml double cream
To serve
- Mash
- Heart croutons
- Chopped parsley
Method
Pop the chicken pieces into a large non stick pan cover in wine and stock and add the celery, onion, leek, thyme, bay1/2 the tarragon and crisp lardons, bring to the boil then simmer for 1 hour.
Put the chicken onto a warm plate strain the 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 sautéed mushrooms season then sprinkle over the rest of the tarragon.
