Chicken Blanquette (Chicken Stew) | RICARDO

Ingredients

• 3 cups (750 ml) chicken broth
• 2 cups (500 ml) peeled and cubed celery root
• 8 oz (227 g) white button mushrooms, halved or quartered, depending on their size
• 3 carrots, peeled and cut into 1/2-inch (1-cm) pieces
• 3 shallots, peeled and quartered
• 1 cup (250 ml) white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 lb (675 g) skinless and boneless chicken breasts, cut into cubes
• 3 tablespoons (45 ml) butter
• 1/4 cup (60 ml) unbleached all-purpose flour
• 1/2 cup (125 ml) cultured cream (crème fraiche)
• 2 egg yolks
• 2 tablespoons (30 ml) lemon juice
• 1/4 cup (60 ml) chopped fresh chives
• Salt and pepper