Blanquette de Volaille à l'Ancienne
Blanquette de Volaille à l'Ancienne·(blahn-kett duh voh-lye ah lahn-syen)
Les Plats Mijotés: The Sunday French Simmer
A weeknight blanquette is no restaurant stunt. It relies on standard chicken thighs and the transformative power of a properly tempered egg and cream liaison, requiring strict discipline: sweat the meat without browning a single edge, and never, under any circumstances, let the pot boil once the eggs go in, cutting the heat just before the cream bubbles. Pull out a heavy Dutch oven, drop the meat inside, scrape the bottom, and let the forty-five minutes tick down.
Ingredients
- boneless skinless chicken thighs2 lb
- unsalted butter3 tbsp
- medium yellow onion1 med
- medium carrots2 med
- large leek1 large
- bouquet garni1 small
- all-purpose flour3 tbsp
- dry white wine1/2 cup
- low-sodium chicken broth3 cup
- kosher salt1 tsp
- ground white pepper1/4 tsp
- nutmeg1 pinch
- white button mushrooms8 oz
- frozen pearl onions1 cup
- heavy cream1/2 cup
- large egg yolks2 large
- fresh lemon juice1 tbsp
- flat-leaf parsley1 small bunch
Method
- 01
Sauté the chicken and leeks in butter over medium-low heat without browning them.
In a large, heavy-bottomed Dutch oven, melt 2 tablespoons of the butter. Add the sliced leeks and the chicken pieces. Sauté gently for 4 to 5 minutes, stirring frequently, until the chicken just turns opaque. If it sizzles too loudly, turn the heat down.
- 02
Sprinkle the flour evenly over the chicken to cook out the raw starch.
Stir constantly with a wooden spoon for exactly 1 to 2 minutes. The flour will mix with the butter to create a paste coating the chicken, setting the foundation for your thickened sauce.
- 03
Pour in the liquids and aromatics, then bring to a bare simmer for forty-five minutes.
Pour in the white wine to scrape up any stuck bits, then immediately pour in the hot chicken broth. Add the clove-studded onion, carrots, bouquet garni, salt, white pepper, and nutmeg. Cover the pot and drop the heat to low, ensuring it barely bubbles so the chicken becomes meltingly tender.
- 04
Sauté the mushrooms and pearl onions separately.
While the stew simmers, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the quartered mushrooms and thawed pearl onions. Sauté for 5 to 7 minutes until softened, being careful not to let them brown heavily, then remove from heat.
- 05
Discard the aromatics, fold in the cooked garnishes, and remove the pot from the heat completely.
Fish out and discard the clove-studded onion and the bouquet garni. Fold the cooked mushrooms and pearl onions into the Dutch oven. Let them warm through for 2 minutes, then turn off the stove and pull the pot entirely off the burner.
- 06
Temper the egg mixture and stir it into the stew to create the velvet finish.
In a medium bowl, whisk the heavy cream, egg yolks, and lemon juice. Take a ladle full of the hot broth from the pot and slowly drizzle it into the egg mixture while whisking constantly so they do not scramble. Pour the warmed egg mixture back into the Dutch oven, stirring gently and continuously as it transforms into a thick, glossy ivory sauce. Serve immediately over white rice.
Notes
Make the stew ahead for easier weeknight dinners.
Stop just before tempering the eggs. The stew can sit in the fridge for up to two days. Reheat gently on the stove, pull it off the heat entirely, and execute the final velvet liaison right before serving.
From Cook French in America.