Creamy French Chicken Stew
leitesculinaria.com
serves 6 This version of blanquette is slightly simplified in that it doesn’t involve making a roux but it’s no less flavorful. Serve this with plain boiled rice and garnish with fresh thyme leaves and parsley for a simple, comforting meal that comes together quickly, even on a weeknight. Ingredients
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Preparation
- In a large, deep heavy skillet over medium-high heat, warm the oil and butter.
- Add the chicken and cook, stirring occasionally, until it just starts to brown on the outside, 6 to 8 minutes.
- Using a slotted spoon, transfer the chicken to a plate.
- Add the carrot, celery and onion to the skillet along with the fresh thyme, a big pinch of salt and a few grinds of black pepper. Cook over medium heat until the vegetables just start to soften, 4 to 7 minutes.
- Toss in the mushrooms and cook until they start to brown and release their juices, 4 to 6 minutes.
- Sprinkle the flour over the vegetables and stir until completely coated.
- Pour in 1 cup of stock and cook until the liquid starts to thicken, about 15 seconds.
- Return the chicken back to the skillet, then pour in the rest of the stock and increase the heat to high. Bring the mixture to a boil.
- Once the mixture is bubbling, reduce the heat to medium-low and simmer until the liquid has reduced and thickened, 10 to 15 minutes. It should look like a slightly watery stew at this point.
- Reduce the heat to low and add the cream. Stir through and cook over low heat until desired sauce consistency is reached.
- Season to taste with salt and pepper and sprinkle with fresh herbs to serve.