« back to recipes search results
Blanquette of Chicken Recipe
A delicious simple dish that can be prepared ahead of time and gently reheated, turkey meat, 1 rabbit or even cubed meat from a shoulder or leg of lamb can replace the chicken - but in the case of lamb, all surplus fat should be removed.
The dish is better when started the day before, but if necessary, the 'soaking in lemon stage' can be omitted. Serve with rice (our pilau recipe is good) or mashed potatoes.
For 4 generous helpings:
1 x 1.8 kilo/ Chicken; or 4 filleted Chicken breasts
1.2 litres/2 pints Chicken stock (this can be made with one stock cube if necessary)
1 large Onion, peeled, but left whole, and stuck with 2 cloves
4 medium Carrots, peeled and cut into batons
1 bouquet garni – consisting of 2 sprigs of Parsley, 2 sprigs of Thyme, 1 Bay leaf
a handful of long grain rice – or 1 Bouquet Garni for Poultry from www.gourmetherbs.com
a big pinch of Saffron stamens
50g/2 oz Butter
2 level tablespoons (30ml) Flour
2 Egg Yolks
150ml/¼ pint Double Cream
the juice of ½ a Lemon
Salt and freshly-ground Pepper to taste (use white pepper if you don’t want black specks.
- If using a whole chicken, remove the chicken meat from the bone - this is much easier than you might think, as long as you keep close to the bones. Keep the bones to make your stock, or add them to your stock cube and water mixture and boil them for 20 minutes to extract extra flavour. If doing this you must check that you have the required amount of stock at the end, as you'll lose liquid when boiling.
- Cut this meat into chunks of equal size, cover them with cold water and the juice from the first half lemon, and leave overnight.
- The next day, rinse the meat well, and blanch it by putting it in fresh cold water and bringing it slowly to the boil. Skim off any froth, then drain.
- Place the blanched meat in a deep flame-proof casserole and cover it with the stock. Add the onion, carrots and the herbs and bring the mixture to the boil.
- Lower the heat, so the surface of the liquid barely ripples and cook gently for about 20 minutes (40 minutes for lamb).
- Add the handful of rice and the saffron, and cook for a further 15 minutes.
- Make a white 'roux" by combining the butter with the flour over a very gentle heat in a saucepan, then slowly add 600ml/1 pint of the chicken cooking liquid to the flour mixture - stirring all the time to avoid lumps. Raise the heat until this mixture comes to the boil, stirring all the time, then simmer it for a further 10 minutes to remove any taste of raw flour .
- Remove the saucepan from the heat, and cool for a few minutes. Then finish the sauce, by whisking in the egg yolks, cream and lemon juice.
- Season to taste with salt and pepper.
- Drain the meat from the remaining stock, discard the onion, keeping a little bit of this back in case you need more sauce. Then mix the meat and carrots with the white sauce.
- Serve, or chill until required.
Reviews / Comments ( 5 out of 5 average rating)
Add your review
Fri 14th November 2014 by Graham
What did you like about the Recipe?
Wonderful flavour of the sauce turned the turkey escallopes into a very succulent meal. I served with mashed potatoes rather than rice and was glad I did so.
Report this review