Chicken blanquette, an iconic French dish, is famous for its velvety sauce and sweet, comforting flavors. Traditionally made with veal and a splash of wine, this recipe revisits the classic by using chicken and omitting the wine, making the dish accessible even for those who prefer to avoid alcohol. This twist on tradition maintains all of the signature flavors of blanquette while making it lighter and more suitable for a wider audience, including children.
The choice of chicken as a substitute for veal in this recipe is no coincidence. The chicken is tender and flavorful, absorbing the flavors of the broth and herbs wonderfully, while reducing the cooking time required, making this version a convenient choice for a weeknight meal or an impromptu dinner. Plus, chicken is a lean source of protein and a more economical alternative, making this dish both healthy and accessible.
As for the preparation, it remains true to the spirit of French cuisine: careful attention is paid to details, such as the cutting of vegetables and the careful cooking of the chicken, ensuring that each bite is perfect. The sauce, thickened with a roux and enriched with crème fraîche, delicately envelops the chicken and vegetables, creating a harmonious and incredibly delicious whole. The whole is finally enhanced with a touch of lemon juice to bring a little freshness and lightness to the rich creamy sauce.
Serving a chicken blanquette without wine is a wonderful way to gather family or friends around the table, sharing a meal that not only nourishes the body, but also the soul. It is a dish that speaks of comfort, elegance and the joy of eating together, suitable for many occasions, from casual dinners to more formal gatherings. This recipe is proof that we can always revisit classics to adapt them to our modern lives while respecting their deep roots.
Ingredients
To make this chicken blanquette without wine, you will need the following ingredients:
- 600 g chicken breasts , cut into medium sized pieces
- 2 carrots , peeled and cut into rounds
- 1 onion , diced
- 2 stalks celery , cut into pieces
- 1 bouquet garni including thyme, bay leaf and parsley
- 500 ml chicken stock for a rich-tasting sauce
- 250 ml of thick crème fraîche , for creaminess
- 50 g butter , to brown the chicken
- 50 g flour , to thicken the sauce
- Salt and pepper , adjust to your preference
- Juice of half a lemon , for a touch of freshness
Method of Preparation
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