Creamy Poultry Blanquette
Main course
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
The poultry blanquette, a classic of French cuisine, revisited with the Thermomix® for unparalleled simplicity and smoothness. This comforting dish, perfect for autumn evenings, is prepared in no time and will delight the taste buds of the whole family. The tender pieces of chicken, simmered in a creamy lemon sauce, go perfectly with the melting carrots and fragrant onions. A complete and tasty dish, ideal for a Sunday meal or a special occasion. Feel free to accompany it with basmati rice or steamed potatoes for an unforgettable feast. A real delight!
Ingredients (13 ingredients)
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800 g chicken fillets
-
1 piece onion
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3 piece carrots
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1 bouquet bouquet garni
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40 cl vegetable stock
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30 g butter
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30 g flour
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1 piece egg yolk
-
2 c. à s. thick crème fraîche
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1 c. à s. lemon juice
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2 branches parsley
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to taste Salt or fine salt
-
to taste Pepper
Preparation (8 steps)
Preparation of chicken and vegetables
Cut the chicken fillets into large cubes. Peel and cut the carrots into slices. Peel the onion and cut it into large strips. Set aside.
Cooking the chicken
Put the butter in the Thermomix® bowl and melt it for 3 Min./120°C/Stufe 1.
Adding chicken and flour
Add the pieces of chicken with a little salt and brown them for 5 Min./120°C/Stufe 1, stirring with the spatula.
Seizing the flour
Add the flour and let it brown for 1 Min./120°C/Stufe 1, stirring with the spatula.
Cooking vegetables and stock
Add the vegetable stock, carrots, onions and bouquet garni to the Thermomix® bowl. Program 20 Min./100°C/Stufe 1/Linkslauf.
Preparation of the binding
In a bowl, mix the crème fraîche with the lemon juice and egg yolk. Set aside.
Adding the binding and finishing cooking
Add this preparation to your blanquette in the Thermomix® bowl. Program 10 Min./70°C/Stufe 1/Linkslauf, stirring gently with the spatula.
Service
Serve your blanquette, garnish with chopped parsley. Pepper according to your taste.
Finished cooking? Great! 🎉
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Created by
Emma Fournier
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Eggs
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