Chicken blanquette
Chicken, carrots and mushrooms in a pale, creamy sauce. Gentle, comforting food for a cold evening.
- Time1 hr
- LevelEasy
- Costabout £1.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken, onion, carrots, celery and bay in a pan with the stock. Bring to a simmer and cook gently for 20 minutes.
20 min - 2
Add the mushrooms and cook for 5 minutes more. Strain, keeping the stock, and keep the chicken and vegetables warm.
5 min - 3
Melt the butter in the pan, stir in the flour and cook for 1 minute. Whisk in 400 ml of the warm stock a little at a time until smooth.
- 4
Simmer the sauce for 5 minutes until it coats a spoon.
5 min - 5
Mix the cream and egg yolk, then stir in a ladle of hot sauce. Pour back into the pan and warm gently for 2 minutes, without boiling.
- 6
Return the chicken and vegetables to the sauce. Add the lemon juice, parsley and plenty of pepper. Serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.