a contemporary and light take on the classic French Blanquette. Serve alongside rice.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 whole onion
- 1 whole clove
- 6 cups water
- 7 fluid ounces white wine
- 1 stalk celery, cut into chunks
- 1 clove garlic
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- salt and ground black pepper to taste
- 1 (3 pound) whole chicken, cut into 8 pieces
- 2 carrots, cut into chunks
- 2 tablespoons all-purpose flour
- 2 ½ ounces butter
- 4 ½ ounces fresh mushrooms, trimmed and halved
- 1 egg yolk
- 1 lemon, juiced
- 3 tablespoons heavy cream
- 1 sprig fresh tarragon leaves, finely chopped
Instructions
- Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
- Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
- Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
- In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 124 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you for the recipe. Time well spent. It looked and tasted great!
Very delicious and would make again! Had all day to make this so I simmered the stock a bit longer after taking out the chicken, then refrigerated and skimmed some fat off the top. I had 3 pounds of chicken thighs so that’s what I used, and it took more than 2 T of flour. This was awesome, might only add more mushrooms next time, thanks for the recipe!
I watched the video, and made the recipe with 2 breasts, 5 thighs, 2 drumsticks (all bone-in, skin on). I also used creme fraiche. I thought the dish was flavorful and quite good. When I make this dish again, I think I would only use the thighs, as that meat turned out the best. The breasts seemed a bit dry to me. Yes, it took some time to prepare, but I was very happy with the results.
As others have said, this is time consuming but totally worth it! I actually really enjoyed making this, all the steps, while many, were easy and there is plenty of time for wine in between steps! My family really enjoyed this and we felt very french while eating it! Tastes fresh and was great with broccoli and french bread ( or really flaky biscuts)!
Delicious!
Wasn’t horrible but not memorable either and I have to agree with the other reviewers it’s pretty bland. The meats not dry at all if you know how to cook but I expected much more from the sauce after all the work that went into it.
It’s true that this is not a quick meal but totally worth the time if you want something special. It was AMAZING! I followed the recipe as written except used chicken breasts instead of a whole chicken. The single solitary little clove seemed silly until I tasted it and realized it is was a magical little clove that added serious depth to the flavors. Delicious! I saved the stock and made chicken noodle soup out of it which also was wonderful.
This was a little too time intensive for a weeknight dinner but not impressive enough looking at the table to make for guests. It was a little bland, it needed something. But I liked the idea that I was cooking “French” food. 🙂 Thanks!
2 stars is generous for this recipe. It lacked the wow factor that would make me want to take the time involved with this recipe to cook it again. I cooked it exactly as the recipe read exept I only used chicken breasts. While we ate it, all in the family thought it was bland, and dry without tons of the sauce poured over top. I even went the exrea mile to make creme frache as recommended in the video. Sorry, not my favorite. Maybe iI will check back to see what other suggestions people make.
I can’t pronounce the name correctly, but it is definitely delicious and worth making. I will definitely be adding this to my collection of favorite recipes. Thanks for sharing this with us! =)
delicious