French Chicken Stew

"Blanquette de veau" is a famous French stew, traditionally made with veal. Instead of veal, we used chicken, but kept the other ingredients of this excellent French dish - carrots, celery, onion, mushrooms, and cream. The dish is served with rice, bread dumplings, or potatoes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 50 g Oil, vegetable oil, canola

  • 1.5 kg Meat, chicken, thighs

  • 2 piece Onion, raw

  • 2 piece Carrot, fresh

  • 2 piece Green, raw

  • 300 g Mushrooms, mushrooms, fresh

  • 2 teaspoons Thyme, fresh

  • 240 ml Alcohol, Wine, White

  • 700 ml Soup base, chicken, cube

  • 180 ml Sour cream

  • 1 piece Egg, egg yolk, fresh

  • pieces Salt, table

Steps

  1. Cut the chicken meat into bite-sized pieces. Peel and finely chop the onion. Clean the carrots (peel if necessary), wash them, and cut them into approximately 0.5 cm thick slices. Clean the celery, wash it, and finely chop it. Clean the mushrooms with a damp cloth. Cut larger mushrooms into quarters, leave smaller ones whole, or halve them.

  2. Heat half of the oil in a pot and lightly brown the chicken pieces in two or three batches. Remove the browned pieces from the pot and set them aside on a plate.

  3. After browning all the meat, pour the remaining oil into the pot and heat it. Add the onion, carrots, mushrooms, celery, and thyme, and sauté the ingredients for 4 to 5 minutes, stirring occasionally.

  4. Pour the wine into the pot. Use a spatula to scrape the bottom of the pot to release all the caramelized bits that formed during the sautéing of the vegetables and meat. Cook for 4 minutes to let half of the wine evaporate, then return the chicken to the pot. Add the broth, mix well, and bring to a boil. Once boiling, reduce the heat to low and partially cover the pot. Simmer the stew gently for 1 hour or until half of the liquid has reduced.

  5. In a small bowl, mix the cream and egg yolks. Stir in half a cup of the liquid from the pot. Gradually pour this mixture into the pot while stirring. Continue stirring until the sauce thickens (be careful not to let it boil), then remove the pot from the heat. Season the dish with salt and pepper to taste.

Nutrition Information (Per 100g)

  • Calories: 169.26 kcal
  • Fat: 12.16 g
    • Saturated Fat: 2.79 g
  • Carbohydrates: 1.74 g
    • Sugars: 0.65 g
  • Protein: 11.68 g
  • Fiber: 0.31 g

Advice

Instead of sour cream, you can use sweet cream, and the oil can be replaced with butter, which adds a special flavor to the dish.