Chicken blanquette with girolle mushrooms
A creamy blanquette with poultry breast, girolle mushrooms and small onions.
Active time35 min
Cooking40 min
Total1 h
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Ingredients
- 150 g carrots
- 250 g girolle mushrooms
- 150 g small onions
- 30 g butter
- 200 ml pouring cream
- 2 egg yolks
- 600 g chicken breasts
- 400 ml poultry stock
- 25 g wheat flour
Preparation
Cut the chicken into large pieces. Peel the onions; peel and slice the carrots into rounds.
150 g carrots150 g small onions600 g chicken breasts- knife
Place the chicken, onions and carrots in the stock. Cover and simmer gently for 25 minutes, until the chicken is cooked through. Set the chicken and vegetables aside, and reserve the stock for the sauce.
400 ml poultry stock- saucepan
While the chicken poaches, clean the chanterelles and cut up the larger ones. Fry them for 8 minutes with 10 g of butter.
250 g girolle mushrooms30 g butter- frying pan
Melt the remaining butter in a saucepan, stir in the flour and cook over a moderate heat for 1 minute, stirring. Gradually whisk in the reserved stock and cook for 5 minutes, whisking.
25 g wheat flour- saucepan
- whisk
Separate the egg yolks from the whites. Mix the cream and egg yolks in a bowl. Add a ladleful of hot sauce, then pour into the saucepan over a very low heat, without boiling. Return the chicken, vegetables and girolles to the pan and stir until everything is hot.
200 ml pouring cream2 egg yolks- bowl
- saucepan
Allergens
- Celery
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration