Chicken Blanquette
Serves 4

Ingredients

– 1 Bresse chicken, cut into 8 pieces

– 1 celery stalk

– 1 leek white

– 2 shallots

– 4 carrots

– 2 liters chicken stock

– 25 cl white wine

– 50 g butter

– 400 g button mushrooms

– 2 garlic cloves

– 1 bouquet garni

– 2 bay leaves

For the sauce

– 45 g butter

– 45 g flour

– 30 cl liquid cream

– 1 egg yolk

– Fleur de sel

– Ground pepper

– A few sprigs of parsley

Preparation

Prepare the vegetables:

Peel the shallots and chop finely.

Trim carrot ends and peel. Cut into slices.

Rinse leek whites and celery stalks. Dry and cut into 1.5 cm lengths.

Clean mushrooms and cut off stems. Cut large mushrooms into 2 or 4 pieces so that they all cook evenly.

Prepare for cooking :

Melt 30 g butter in a large casserole or Dutch oven. Add chopped shallot. Cook over medium heat until pearly.

Add the chicken pieces and brown over high heat, turning regularly. When the chicken is golden brown, add the carrots, leek and celery to the pan. Stir and cook for 2 minutes. Deglaze with white wine. Stir again.

Add the stock, bay leaves and bouquet garni. Season with pepper. Simmer for 45 minutes.

After 30 minutes, heat a frying pan and melt 20 g butter. Add whole garlic cloves and mushrooms. Cook for 15-20 minutes, until golden brown.

Prepare the sauce for the blanquette:

Check that the chicken is cooked through. Remove the bouquet garni from the pot. Recover the stock. Add the cooked mushrooms to the casserole.

Prepare a roux by melting 45 g butter in a saucepan. When the butter is fluffy, add the 45g sifted flour and stir. Heat for 2 minutes, until thickened and slightly colored. Gradually add 600 ml of stock, until the sauce is thick and glossy. Add the sauce to the contents of the casserole. Stir gently to coat the meat and vegetables, and return to the heat.

In a bowl, combine egg yolk and cream. Season with salt and pepper. Add to the casserole, mix quickly and heat for 5 minutes.

Serve garnished with parsley and accompanied by rice or steamed potatoes.