Preview

cassolette of chicken stew with vegetables |

Vegetables and Fruits, Poultry

A cooking technique that is classic french. Often seen with veal, this variation uses chicken as a base.

Note

Notice you will be using another white meat, preferable when cooking by Expansion exactly like the traditional blanquette of veal.

Here we will be adding a concentration cooking technique which makes this a mixte cooking method.

Ingredients

Recipe for 4 servings

Chicken blanquette

600 Gr

Boneless chicken thigh

1 Unit(s)

Onion

1 Unit(s)

Carrot

150 Gr

Button mushrooms

150 Gr

Frozen green peas

1 Tsp

Cloves

2 Leaf(ves)

Bay leaf

1 Tsp

Nutmeg

5 Sprig(s)

Thyme

50 Gr

Butter

50 Gr

Flour

500 Ml

Chicken stock

2 Unit(s)

Egg yolk

100 Ml

35% cooking cream

0.50 Unit(s)

Lemon juice

8 Sprig(s)

Chives

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

Cut the chicken into cubes.

Peel the onions and carrots. Brush the mushrooms or wipe them with a damp cloth.

Mince the onion and slice the carrots diagonally to roughly 3mm in thickness.

Slice the mushrooms and finely slice the chives. Pluck the thyme leaves.
Chicken blanquette

In a hot sauce pot with oil, sear the chicken and seaso nwith salt. Once seared sprinkle with flour and stir. Add the onions, carrots and mushrooms.

Stir again and then add the chicken broth, bay leaves, cloves, nutmeg and thyme. Let simmer for 15-20 minutes. Add the sweet peas.

In a mixing bowl, whisk together the egg yolks, cream and lemon juice. Add a laddle of hot chicken stock to the mixing bowl and mix well to combine. Pour this mixture into the original sauce pot and stir well. Taste and season accordingly.

Once the sauce is sufficiently thick, transfer to the individual serving ramequins.
Plating

Sprinkle with sliced chives before serving and make sure to serve nice and hot!