Quick and easy Recipe

This chicken blanquette dish is a classic French cuisine. Healthy and hearty food to have in cold winters or when you’re feeling unwell.

Ingredients:

• 1 onion
• 4 chicken thighs/ drumsticks
• 1 garni (if you can’t find garni, make your own bouquet garni with 2 parsley stems, 5 thyme sprigs and 2 or 3 bay leaves)
• 4 cloves of garlic
• Swiss brown mushrooms (up to your preference regarding the amount of mushrooms you’d like)
• 200 ml of heavy cream
• 200 ml of flour
• 1 carrot
• 1 leek (only use the white part)
• 1 litre of stock (that you made)
• 1 teaspoon of chicken stock
• Some Dasida (korean beef stock)

How to make your stock:

• Cut your onion in half, briefly chop the carrot and the white parts of the leek as you like.
• In a medium pot with medium heat, fry the garlic, onion, carrot, leek and your chicken.
• Poor in about 1.5 litre of water into the pot and 1 pack of garni to the stock. Let it simmer under low heat for about 15 minutes.
• Add some chicken stock powder and Dasida powder to the pot. Normally most recipe doesn’t put Dasida powder, but I personally like tiny hint of beef stock taste to this recipe.

• While waiting for the chicken in the stock, you can start working the mushrooms. With a small pot, stir fry the mushrooms with about heat up 100 gram of butter.
• Remove the mushrooms when they’re well-done and set it aside.
• When the stock is done, remove all mirepoix and chicken and continue to add flour and top up some butter if required to the pot. Stir the mixture with a wire whisk under low or medium heat. Add 200 ml of heavy cream/ full cream, then continuously stir your mixture until it’s smooth.
• When the stew is done, add the carrots and chicken from the stock you’ve made.

I like to have blanquette with a classic mash as the stew goes very well with mash after the mash soaks up the stew. But you can also eat it as itself!