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From @Recipe30

Blanquette de Poulet

55 min · Serves 4

55 mintotal
20 minhands on
25steps
4servings

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Ingredients

For the broth

  • 900 g boneless, skinless chicken thighs, cut into large chunks (about 2 lb)
  • 1 brown onion, roughly chopped
  • 2 medium-large carrots, peeled and sliced
  • 2 celery stalks, roughly chopped
  • 1 small garlic clove, peeled
  • 2 bay leaves
  • 4 thyme sprigs
  • 850 ml chicken stock, preferably homemade (about 3.5 cups)
  • 2 tbsp butter
  • Fine sea salt

For the mushrooms

  • 300 g button or cremini mushrooms, kept whole (about 10 oz)
  • 1 tbsp butter
  • 2 tbsp water
  • 1 tsp lemon juice

For the sauce

  • 2 tbsp butter
  • 2 tbsp plain all-purpose flour
  • 2 egg yolks
  • 120 ml thick cream, divided (about 1/2 cup)
  • Freshly ground white pepper
  • 1-2 tsp lemon juice
  • Fine sea salt
  • 1 tbsp chopped fresh parsley, for serving

Method

For the broth

  1. Melt 2 tablespoons of butter in a large saucepan over medium-low heat.

  2. Add the chopped onion, celery, carrots, and garlic.

  3. Cook gently for 5 minutes without allowing the vegetables to brown.

  4. Add the chicken chunks, thyme, and bay leaves to the pan.

  5. Pour in the chicken stock to cover the chicken completely.

  6. Bring to a very gentle simmer around 180°F (82°C) without letting it boil.

  7. Cover loosely and cook gently until the chicken is tender, about 20 minutes.

    Then 20 min of waiting

  8. Lift the chicken and carrots out of the pan with tongs and set aside in a bowl.

  9. Strain the cooking liquid through a fine mesh strainer into a jug, discarding the cooked onion, celery, garlic, and herbs.

For the mushrooms

  1. Melt 1 tablespoon of butter in a separate skillet over medium-low heat.

  2. Add the whole mushrooms, 2 tablespoons of water, and a squeeze of lemon juice.

  3. Cook gently for 5 minutes without browning, tossing occasionally.

  4. Transfer the mushrooms and their pan juices to a bowl and set aside.

For the sauce

  1. Melt 2 tablespoons of butter in a clean saucepan over medium-low heat.

  2. Add the flour and cook for 2 minutes, stirring constantly, without allowing it to brown.

  3. Gradually whisk in a little of the strained stock until smooth, then pour in the remainder.

  4. Simmer gently for 8–10 minutes, stirring regularly, until smooth and lightly thickened.

    Then 8 min of waiting

  5. In a small bowl, whisk the egg yolks with 2 tablespoons of the cream.

  6. Slowly whisk a ladleful of the hot sauce into the egg yolk mixture to temper the eggs.

  7. Pour the remaining cream into the main sauce pan and stir.

  8. Season the sauce with salt, white pepper, and a touch of lemon juice.

  9. Remove the sauce from the heat and whisk in the tempered egg mixture.

    Never let the sauce boil after adding the egg yolks or it will curdle.

  10. Return the chicken, carrots, and mushrooms to the sauce.

  11. Warm everything gently together for 3–4 minutes over low heat without boiling.

    Then 3 min of waiting

  12. Garnish with chopped fresh parsley before serving.

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