Chicken Blanquette Recipe
Over the years I have mastered the art of making Chicken Blanquette which I was taught by my family elders. The main ingredient in this recipe is Chicken. Even though Chicken Blanquette is a Main Dish I relish it any time of the day. The first taste of this delightful Chicken Blanquette from the European cuisine is enough to addict you to it for life! In my view, if one calls oneself a good cook, one must have a personal recipe of Chicken Blanquette, just like I do.
Ingredients
1 boiling fowl, cooked
Bouquet garni
2 oz. butter or margarine
8 small onions
1/4-1/2 lb. button mushrooms
2 oz. flour
1 pt. stock
2 Tbs. chopped parsley
Salt and pepper
Directions
Make a sauce by the Roux Method, using the fat, flour, stock, and seasonings.
Add the onions and the mushrooms, including the chopped stalks.
Cook gently for 3/4 hour.
Add the chicken, which has been jointed and, if preferred, removed from the bone.
Heat gently without boiling until the chicken is heated through.
Add the onions and the mushrooms, including the chopped stalks.
Cook gently for 3/4 hour.
Add the chicken, which has been jointed and, if preferred, removed from the bone.
Heat gently without boiling until the chicken is heated through.
