Chicken Blanquette Recipe

Summary

CuisineEuropeanCourseMain Dish
MethodSauteMain IngredientChicken

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.

Questions, Comments and Reviews

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