Blanquette de Poulet

Blanquette de Poulet

Ingredients (Serves 2–3):

• 500g chicken thigh or breast, cut into pieces

• 1 carrot, sliced

• 1/2 onion, diced

• 100g mushrooms, sliced

• 20g butter

• 1 tablespoon all-purpose flour

• 150ml milk or heavy cream

• 300ml chicken stock

• 1 bay leaf (optional)

• Salt and black pepper to taste

• Black tea seasoning

• A splash of lemon juice (optional, for brightness)

Instructions:

1. Blanch the chicken: Place the chicken pieces in a pot of cold water. Bring to a boil and cook briefly to remove any impurities. Drain and set aside.

2. Sauté the vegetables: In a pan, melt the butter over medium heat. Add the onions, carrots, and mushrooms, and cook until softened.

3. Simmer with chicken and stock: Add the blanched chicken and chicken stock to the pan. Toss in the bay leaf if using. Simmer on low heat for about 20 minutes.

4. Make the cream sauce: In a separate pan, melt butter and stir in the flour. Gradually pour in the milk or cream, whisking constantly until the sauce thickens.

5. Combine and finish cooking: Pour the cream sauce into the chicken stew. Stir well and cook for another 5 minutes. Season with salt, black tea seasoning and black pepper to taste.

Optional: Add a few drops of lemon juice for extra brightness. Serve with rice or crusty French bread.