French
Blanquette de Poulet (Chicken in White Sauce)
Print or share this recipe
Blanquette de Poulet (Chicken in White Sauce) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Put the chicken thighs, carrots, leek, onion, and chicken broth in a large pot, bring to a simmer, and cook for 30 minutes, until the chicken is cooked through.
-
Lift out the chicken and vegetables and set aside, keeping warm; strain and reserve the poaching broth.
-
Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in 2 cups of the reserved broth and simmer, stirring, until smooth and thickened, about 5 minutes.
-
Whisk the egg yolks with the cream in a small bowl, then whisk a ladle of the hot sauce into them to temper, and stir this back into the saucepan off the heat.
-
Return the chicken and vegetables to the sauce, stir in the lemon juice, salt, and pepper, and warm through gently over low heat without letting it boil.
-
Serve over the rice; there is no French dish in a white sauce elsewhere in the catalog, and this is the weeknight version of the veal blanquette every French household knows.
Watch how to cook Blanquette de Poulet (Chicken in White Sauce)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Blanquette de Poulet (Chicken in White Sauce), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Blanquette de Poulet (Chicken in White Sauce) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | Yes | Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 670 kcal
- Protein
- 37 g
- Carbs
- 54 g
- Fat
- 34 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 870 mg
- Saturated fat
- 16 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Blanquette de Poulet (Chicken in White Sauce) takes about 55 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.