Creamy Chicken Blanquette

Name: Creamy Chicken Blanquette
Prep time: 40 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 1 piece Whole chicken; 200 g Spring onions; 250 g Button mushrooms; 50 g Butter; 1 piece Onion; 1 gambo Celery; 1 piece Carrot; 1 bunch Parsley; 1 pinch Thyme; 1 foglia Bay leaf; 1 pinch Salt; 50 g Butter; 50 g Flour; 500 ml Meat broth; 0.5 piece Lemon (juice); 2 tbsp Cream; 1 piece Egg yolk; 1 pinch Salt; 200 g Rice (optional)

Main course

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Cook Time

40 min

Servings

Difficulty

Medium

Prep Time

40 Min

Description

This chicken blanquette is a comforting dish, rich in flavor, perfect for a family dinner or a cuddle during the cooler evenings. The tender chicken meat goes perfectly with the creamy béchamel sauce, enriched by the fresh touch of lemon and the delicacy of the button mushrooms and spring onions. I often prepare it when I want a dish that reminds me of home, it is simple to make and the result is always a success! Serve it with basmati rice for a complete and satisfying meal. A real comfort food!

Ingredients (19 ingredients)

1 piece Whole chicken
200 g Spring onions
250 g Button mushrooms
50 g Butter
1 piece Onion
1 gambo Celery
1 piece Carrot
1 bunch Parsley
1 pinch Thyme
1 foglia Bay leaf
1 pinch Salt
50 g Butter
50 g Flour
500 ml Meat broth
0.5 piece Lemon (juice)
2 tbsp Cream
1 piece Egg yolk
1 pinch Salt
200 g Rice (optional)

Preparation (8 steps)

Preparation of the chicken broth

Thermomix® Setting

30 min/212°F/Speed 1 100

Insert the celery cut into pieces, the carrots into slices, the onion into quarters, the parsley, the thyme, the bay leaf and the salt into the bowl. Add the whole chicken. Pour 1500 ml of water into the bowl and cook for 30 Min./100°C/Stufe 1.

1800

Cooking the spring onions

In a separate pot, boil the spring onions in boiling salted water until they are al dente. Drain them and set them aside.

Brown the onions and mushrooms

In a pan, melt 30g of butter over medium heat. Add the previously blanched onions and lightly brown them. Remove the onions from the pan and set them aside. In the same butter, brown the whole button mushrooms until golden. Set aside both the spring onions and the mushrooms.

Preparation of the béchamel

Thermomix® Setting

3 min/212°F/Speed 2 100

In the clean bowl, insert 50g of butter and 50g of flour. Toast for 3 Min./100°C/Stufe 2.

180

Addition of the broth

Thermomix® Setting

5 min/194°F/Speed 4 90

Gradually add 500 ml of hot chicken broth (previously prepared) into the bowl and mix for 5 Min./90°C/Stufe 4, until obtaining a smooth and homogeneous cream.

300

Flavor the béchamel

Thermomix® Setting

1 min/176°F/Speed 3 80

Add the juice of half a lemon, 2 tablespoons of cream and an egg yolk to the béchamel. Mix for 1 Min./80°C/Stufe 3.

Assembling the dish

Remove the chicken from the broth (keep the broth aside for other preparations) and cut it into pieces. Serve the pieces of chicken topped with the béchamel and accompanied with the spring onions and button mushrooms.

Preparation of the au gratin rice (optional)

To complete the dish, boil 200g of rice in a separate pot. Drain it and rinse it under hot water. Arrange it in a baking dish, add some flakes of butter on the surface and au gratin in a preheated oven at 180°C for about 15 minutes, or until golden brown.