Blanquette De Poulet Recipes

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PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)



Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) image

A modern and light version of the traditional French Blanquette. Serve with rice.

Provided by elegantcooking

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 8

Number Of Ingredients 18

1 whole onion
1 whole clove
6 cups water
7 fluid ounces white wine
1 stalk celery, cut into chunks
1 clove garlic
1 sprig fresh thyme
1 sprig fresh parsley
salt and ground black pepper to taste
1 (3 pound) whole chicken, cut into 8 pieces
2 carrots, cut into chunks
2 tablespoons all-purpose flour
2 ½ ounces butter
4 ½ ounces fresh mushrooms, trimmed and halved
1 egg yolk
1 lemon, juiced
3 tablespoons heavy cream
1 sprig fresh tarragon leaves, finely chopped

Steps:

  • Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  • Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  • Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  • In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

BLANQUETTE OF VEAL



Blanquette of veal image

From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 17

1l veal stock (see goes well with for recipe)
250ml white wine
2 medium leeks , trimmed and chopped
3 sticks celery , chopped
3 carrots , chopped
2 shallots , chopped
1 whole head garlic , halved
2 sprigs rosemary
1kg boneless shoulder or back rib of veal
300g button mushroom , trimmed and halved if large
3 egg yolks
284ml pot double cream
1 tbsp horseradish sauce or wholegrain mustard
25g butter , plus a little knob extra for the pasta
large bunch flatleaf parsley , stalks trimmed, leaves roughly chopped
grated zest and juice ½ lemon
300g fresh tagliatelle

Steps:

  • Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
  • Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
  • When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
  • Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
  • Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Nutrition Facts : Calories 695 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.01 milligram of sodium

BLANQUETTE DE POULET



Blanquette De Poulet image

Make and share this Blanquette De Poulet recipe from Food.com.

Provided by blonder

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless chicken meat
3 cups chicken stock
1 teaspoon salt
1/4 teaspoon thyme leaves
1 bay leaf
20 white pearl onions
4 carrots, julienned cut
2 tablespoons butter
2 tablespoons flour
2 tablespoons lemon juice
2 egg yolks
1 pinch cayenne pepper
1 tablespoon chopped parsley

Steps:

  • In a Dutch oven or a large kettle put the chicken, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes.
  • Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups of liquid stirring until thicken.
  • Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the chicken. Stir in the cayenne. Pour into a serving bowl.
  • Sprinkle with parsley and serve over noodles or rice.

Nutrition Facts : Calories 334.8, Fat 10.4, SaturatedFat 4.3, Cholesterol 156.2, Sodium 710.4, Carbohydrate 29.7, Fiber 3.9, Sugar 11.9, Protein 30.6

PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)



Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) image

A modern and light version of the traditional French Blanquette. Serve with rice.

Provided by elegantcooking

Categories     French Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

1 whole onion
1 whole clove
6 cups water
7 fluid ounces white wine
1 stalk celery, cut into chunks
1 clove garlic
1 sprig fresh thyme
1 sprig fresh parsley
salt and ground black pepper to taste
1 (3 pound) whole chicken, cut into 8 pieces
2 carrots, cut into chunks
2 tablespoons all-purpose flour
2 ½ ounces butter
4 ½ ounces fresh mushrooms, trimmed and halved
1 egg yolk
1 lemon, juiced
3 tablespoons heavy cream
1 sprig fresh tarragon leaves, finely chopped

Steps:

  • Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  • Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  • Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  • In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

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