Blanquette of Chicken
serves 4
Blanquette is a homey French dish that is made here with chicken breast and vegetables in a white wine-enhanced white sauce and served over rice or sopped up with crusty bread.
This recipe is part of Andrew Schloss's Sunday Dinners.
1/2 cup white wine
1 cup chicken broth
3/4 pound boneless and skinless chicken breast, cut into chunks
2 large red-skinned potatoes, cut in medium dice
1/4 pound large mushrooms, trimmed and quartered
1 cup reserved white sauce
1 (10-ounce) package frozen peas and pearl onions
prep: 5 minutes
total: 25 minutes
large saucepan
1. In a large saucepan, heat the wine and chicken broth to a simmer. Add the potatoes and cook over high heat for 5 minutes. Turn the heat down to medium-low, add the chicken and simmer until the chicken is firm and potatoes are tender, about 10 minutes.
2. Add the mushrooms and simmer another 4 minutes.
3. Stir in the reserved white sauce and the peas and onions, and cook, stirring constantly until the sauce thickens slightly. Serve with rice or crusty bread.
