Quick and easy Recipe

Blanquette de Poulet is one of my favorite dishes, hence I decided experimenting by using the sauce recipe for Risotto instead. If you’re a fan of Blanquette de Poulet, this might be a recipe to have fun experimenting it.

Ingredients:

• 1 cup of arborio
• 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
• 100 ml of flour
• 1 carrot
• 1 leek (only use the white part)
• 1 litre of stock (that you made)
• 1 teaspoon of chicken stock

How to prep the 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.
• Pour 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.
• 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.

• Heat up a large pan or pot with olive oil under medium heat. Pan fry some onion, garlic, shallots and add some butter for flavoring.
• Add the arborio rice to the large pan and pan fry it for 3 minutes before adding the stock you just made.
• Lower the heat to small heat and let it simmer between 20 to 30 minutes. Slowly add the broth along the way if you think it’s getting dry (taste it along the way)

When the risotto is ready, add the carrots and chicken from the stock you’ve made and sprinkle some chopped parsley leaves on top!