Blanquettedepoulet Food

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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

BLANQUETTE OF VEAL



Blanquette of Veal image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

4 pounds veal breast, boned, cut in large dice
20 pearl onions
2 quarts beef stock
1 sachet d'epices (1 tablespoon chopped parsley, 1 tablespoon peppercorns, 1 tablespoon thyme leaves and 1 bay leaf in a cheesecloth bag)
6 tablespoons butter, divided
1/2 cup all-purpose flour
6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks
1 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • Cover the veal with cold water to "blanch". Drain and rinse the veal.
  • Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set aside.
  • In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
  • Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
  • In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
  • The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot, whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

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 DE VEAU



Blanquette De Veau image

A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."

Provided by Florence Fabricant

Categories     dinner, sauces and gravies, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

6 cups chicken stock
3 pounds veal shoulder in cubes
1 medium onion, in eighths
1 celery stalk, in 1-inch pieces
2 leeks (white part), chopped
4 cloves garlic, sliced
1 pound button mushrooms, quartered
5 sprigs thyme
5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
Salt and ground white pepper
10 ounces pearl onions, peeled
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 cup heavy cream

Steps:

  • In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
  • Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
  • When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 39 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1627 milligrams, Sugar 10 grams, TransFat 0 grams

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 VEAU



Blanquette de Veau image

Categories     Beef     Vegetable     Stew     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all purpose flour
1 cup dry white wine
2 14 1/2-ounce cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 10-ounce package frozen petite peas, thawed, drained
Steamed rice

Steps:

  • Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
  • Reduce heat to medium-low and simmer 25 minutes.
  • Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.

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