Chicken blanquette, winter vegetables
A comforting French classic featuring tender chicken gently simmered in a silky, creamy white sauce. Seasonal winter vegetables add depth and sweetness, while notes of thyme and bay leaf bring aromatic warmth. Served with fluffy basmati rice that perfectly absorbs this rich sauce
Low Carbs, Keto
Ingredients
Portions:
4
2 pieces
chicken breasts
150 g
brown button mushrooms, sliced
1 piece
turnip, diced
2 pieces
orange carrots, sliced
1 piece
leek, sliced
For the sauce:
200 ml
whole milk
100 ml
35% cream
500 ml
vegetable broth
[Onion, Carrot, Celery Stalk, Fresh Thyme, Bay Leaf, Peppercorn, Leeks]
50 g
butter
2 pieces
onions, diced
1 tbsp
sunflower oil
fine salt to taste
white pepper, ground
thyme leaves
0.5 piece
organic lemon, juiced
0.5 piece
lime, juiced
stem onions for garnish
1 tbsp
cornstarch (Maïzena)
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Slice the chicken breasts into bite-sized pieces and season with salt and white pepper.
- In a large pan, heat sunflower oil and butter over medium heat. Add chicken and sauté until lightly browned, then set aside.
- In the same pan, add sliced mushrooms, turnip, carrot, and leek. Cook until vegetables begin to soften.
- Return the chicken to the pan. Add vegetable broth, thyme, and bay leaf. Simmer until chicken is cooked through and vegetables are tender.
- In a small bowl, whisk together whole milk, cream, and Maïzena. Stir into the pan, cooking until the sauce thickens. Adjust seasoning with lemon juice, salt, and pepper.
- Serve the chicken blanquette with fluffy basmati rice, garnished with chopped stem onions and lemon zest.
For a richer flavor, use homemade vegetable broth and fresh thyme.
This recipe is suitable for a low carb and keto diet.