The fall marks the start of the simmered dishes in Gogo. Here we suggest you revisit the veal blanquette. This meat makes this recipe even more economical than the traditional version.
The fall season is the ideal moment To make comforting and gourmet dishes, which hold the body to avoid being cold. Among them, the French love to revel in a good veal blanquette. But this meat can sometimes Reveal a little expensive for the wallet.
At Marmiton, so we swapped it against chicken. And the least we can say is that this version is just as delicious. She collects the average note of 4.7 out of 5 stars. “Very good and easy to make. Everyone loved. “,“ Super recipe ”,“ very good and not fatty at all. ”commented gourmets. It’s up to you to test!
Ingredients for 4 people
- 200 g of onion
- 50 g bacon
- 50 g butter
- 30 g flour
- Pepper
- You seals
- 600 g chicken (pieces of your choice)
- 400 g of Paris mushrooms
- 1 poultry broth tablet
- 1 chopped chopped tablespoon
- 1 egg yolk
- You lemon
- 2 tablespoons of thick cream
The procedure to make this delicious chicken blanquette recipe like Marmiton
In a large saucepan, pour 1.5 liters of water and incorporate the poultry broth tablet.
Bring the mixture to a boil.
As soon as the water simmers, immerse the chicken pieces in it and cook for about fifteen minutes.
In a casserole dish, melt 20 g of butter over medium heat.
Add the sliced onions and bacon, then let them return gently.
Remove the chicken pieces from the pan and place them in the casserole dish.
Preciously keep the cooking juices for the preparation of the sauce.
In a small saucepan, melt the rest of the butter, then add the flour.
Mix for two minutes to create a red, then gradually pour half the chicken cooking juice, stirring constantly, in order to obtain a velvety and homogeneous sauce.
Pour the sauce into the casserole dish, add the Paris mushrooms and season with salt and pepper. Simmer over low heat for thirty minutes.
For the service, use a skimmer to remove the chicken and vegetables and place them on a hot dish.
Heat the remaining sauce in the casserole dish for a minute, then coat the chicken pieces.
Sprinkle with freshly chopped chives and serve immediately.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
