Blanquette De Poulet
Ingredients
- 1 1/2 lbs boneless chicken meat ⓘ
- 3 cups chicken stock ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon thyme leaves ⓘ
- 1 bay leaf ⓘ
- 20 white pearl onions
- 4 carrots, julienned cut ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons flour ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 egg yolks ⓘ
- 1 pinch cayenne pepper ⓘ
- 1 tablespoon chopped parsley ⓘ
Instructions
- In a Dutch oven or a large kettle put the chicken, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes.
- Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups of liquid stirring until thicken.
- Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the chicken. Stir in the cayenne. Pour into a serving bowl.
- Sprinkle with parsley and serve over noodles or rice.
Nutrition & Diet Analysis (per serving)
890
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).