Blanquette of chicken
Traditional and popular, this accompanying of white meat or fish is recommended for any diet.
Category : Main dish
Cooking: 90 minutesPT90M
One of the most popular recipes in France(there are Web sites with this domain name!).
The name comes from the color of the meal once prepared with a white sauce, blanc is the french term for white.
It is believed that the recipe was originally made to accommodate the remains of meat. A blanquette could be prepared with pork, chicken or fish.
You can add garlic, and after cooking, lemon juice, fresh cream and egg yolk.
Ideally accompanied with brown rice that of course will increase the caloric intake.
It is believed that the recipe was originally made to accommodate the remains of meat. A blanquette could be prepared with pork, chicken or fish.
You can add garlic, and after cooking, lemon juice, fresh cream and egg yolk.
Ideally accompanied with brown rice that of course will increase the caloric intake.
Ingredients
- Chicken: 100g
- Broth: 100g
- Carrot: 20g
- Onion: 10g
- Mushroom: 10g
- Flour: 2g
- White wine: 2g
- Oil: 1g
- Salt:
Ustensiles
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Saucepan.
Preparation
Brown the meat.
Sprinkle with flour.
Add broth.
Add wine.
Slice carrots, mushrooms and oignon. Add them.
Add enough water to cover the pieces.
Simmer one hour and a half.
Serve
Hot with rice.