Creamy Poultry Blanquette
Main course
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
Poultry blanquette, a classic of French cuisine, revisited with the Thermomix® for a simplified preparation and a result that is always so tasty. I have been making this recipe for years and it is always a success at home. The chicken meat, tender and melting, is coated in a creamy sauce flavored with fresh vegetables. It is a comforting dish, perfect for autumn or winter evenings. Poultry blanquette is ideal for a meal with family or friends, and can be accompanied by rice, pasta or potatoes. A real delight!
Ingredients (13 ingredients)
-
500 g Chicken escalope
-
2 piece Carrot
-
1 piece Leek white
-
100 g Paris mushroom
-
1 piece Onion
-
40 g Flour
-
500 ml Water
-
1 cube Poultry stock
-
20 cl Liquid cream
-
1 piece Egg yolk
-
40 g Olive oil
-
to taste Salt
-
to taste Pepper
Preparation (5 steps)
Preparation of the ingredients
Cut the chicken escalopes into cubes. Peel and cut the carrots into rounds. Wash and cut the leek white into sections. Clean and cut the Paris mushrooms into slices. Dilute the poultry stock cube in water. Peel and mince the onion.
Brown the onion
Put the minced onion and olive oil in the Thermomix bowl. Sauté for 3 min at 100°C at speed 1.
Cook the chicken
Add the chicken cubes and flour to the Thermomix bowl. Continue cooking for 2 min at 100°C at speed 1.
Cooking the vegetables and stock
Add the diluted poultry stock, carrots, leek and mushrooms to the Thermomix bowl. Program the cooking for 15 min at 90°C at speed 1 in reverse direction without the measuring cup.
Adding cream and egg yolk
Add the liquid cream and egg yolk to the Thermomix bowl. Program the cooking for 3 min at 90°C at stirring speed in reverse direction.
Finished cooking? Great! 🎉
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Created by
Chloe Lambert
3
Rezepte
0
Kochbücher
Allergens
- Milk
- Eggs
- Cereals containing gluten: Wheat
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