🍗 Chicken blanquette

Name: Chicken blanquette
Total time: 60 min
Yield: 4
Cuisine: France
Ingredients: 1 kg chicken thighs and breasts, skinless, cut into large pieces; 3 carrots, cut into chunks; 1 onion studded with 2 cloves; 1 bay leaf and a few sprigs of thyme; 250 g button mushrooms, quartered; 200 g pearl onions, peeled; 200 ml single cream (15–20% fat); Juice of ½ lemon; 1 tbsp oil, salt, white pepper

Origin: France

508kcal

per serving · 350 g

145kcal

per 100 g

49 gProtein14 g / 100 g

28 gFat8 g / 100 g

14 gCarbs4 g / 100 g

Chicken blanquette is a gentle French stew of chicken poached with carrots, mushrooms and small pearl onions, finished in a pale cream sauce sharpened with lemon. Nothing is browned, so the sauce stays white and the flavour is mild and comforting. It is usually served with plain rice or boiled potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Keto-friendly4 g carbs per 100 g

✓

High protein14 g protein per 100 g — 39% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, cream

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

chickencreammushroomscarrotpearl onionslemon

Recipe

4 servings60 min

Ingredients

1 kg chicken thighs and breasts, skinless, cut into large pieces
3 carrots, cut into chunks
1 onion studded with 2 cloves
1 bay leaf and a few sprigs of thyme
250 g button mushrooms, quartered
200 g pearl onions, peeled
200 ml single cream (15–20% fat)
Juice of ½ lemon
1 tbsp oil, salt, white pepper

Method

Put the chicken, carrots, clove-studded onion, bay leaf and thyme in a pot, cover with about 1 litre of cold water, salt lightly and bring to a gentle simmer. Skim and poach for 30 minutes.
Meanwhile cook the pearl onions and mushrooms in the oil with a splash of the poaching liquid for 10 minutes until tender.
Lift out the chicken and carrots, discard the onion and herbs, and boil the liquid hard until reduced to about 400 ml.
Stir in the cream and simmer for 5–8 minutes until the sauce coats a spoon.
Add the lemon juice, season with salt and white pepper, return the chicken, carrots, onions and mushrooms and warm through.

How to make it lighter

Use single cream rather than double cream and reduce the stock well for body — the sauce stays rich with fewer calories.
Choose skinless chicken breast for the leanest version; thighs are juicier but fattier.
Serve with a modest portion of rice and a green salad, and add more carrots and mushrooms to bulk up the plate.

History

Blanquette takes its name from the French word blanc, “white”, after its pale sauce and unbrowned meat. The classic version is made with veal, and chicken blanquette is a lighter, quicker home variation that is common in French family cooking today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →