Recipe

Blanquette De Poulet Recipe

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Ingredients

Directions

Step #1 In a Dutch oven or a large kettle put the chicken, stock, salt, thyme, & bay leaf, cover & let simmer for 45 mins.
Step #2 Add the onions & carrots continue to simmer for an extra 10 mins.
Step #3 Remove 2 c (500 ml) of liquid.
Step #4 Melt the butter in a small sauce pan, add the flour & cook for 2 mins over low heat/flame, (do not brown it).
Step #5 Slowly add the 2 c of liquid stirring until thicken.
Step #6 Whisk the lemon juice in the egg yolks.
Step #7 Blend into the sauce.
Step #8 Reheat but do not boil the sauce as this will curdle the eggs.
Step #9 Blend the sauce with the chicken.
Step #10 Stir in the cayenne.
Step #11 Pour into a serving bowl.
Step #12 Sprinkle top with parsley & serve over noodles or rice.
Enjoy the Blanquette De Poulet recipe

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