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Blanquette de poulet aux champignons

by Karen Burns-Booth
Blanquette de poulet aux champignons

Blanquette de poulet aux champignons

PT45M

Why not try?

There is nothing more comforting than chicken cooked in a creamy sauce, with or without wine and usually with mushrooms. It’s often my “dinner party recipe” of choice, and the beauty is that you make it a few hours before you need to serve it, and then just gently reheat it with the sauce just before serving. Basically, you cook your mushrooms and chicken, and then make a white sauce separately and just bring it all together about 10 minutes before serving.

Ingredients

Metric

Imperial

1
Mix the cornflour with a little Milk to make a smooth paste and set to one side. Pour the remaining milk into a saucepan and bring to the boil – take it off the heat and whisk the cornflour and milk mixture into the hot milk. Continue to whisk over a gentle heat until the sauce has thickened. Season to taste and take the sauce off the heat and cover until needed.
2
Spray some of the garlic oil into a frying pan and add the mushrooms, fry them gently until cooked and then put them into a container
3
Spray some more oil into the frying pan, and add the chicken pieces, frying them until they are cooked and golden brown. Add the mushrooms and the white sauce, cover the pan and simmer over a gentle heat for about 5 minutes, or until the sauce is hot but not bubbling
4
Serve with steamed vegetables and mashed potatoes, or use for a pie filling

 

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