White Chicken Blanquette
White Chicken Blanquette...or Chicken Stew! Smooth and creamy it is a French classic! Serve with rice and heart shaped croutons!
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Cooking tools:
- Nonstick skillet
- Colander
- Whisk
- Mixing bowl
- Parchment paper
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Plate
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
- pepper
- 4 egg yolks
- 200ml double cream
- 25g butter
- 2 onions, peeled and sliced
- 200g basmati rice
- 400ml water
- 1 bay leaf
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