Chicken blanquette, a signature dish in French cuisine, is famous for its velvety sauce and mild, comforting flavors. Traditionally made with veal and a splash of wine, this recipe reinterprets the classic by using chicken and omitting the wine, making the dish accessible even for those who prefer to avoid alcohol. This twist on tradition maintains all of the signature flavors of blanquette while making it lighter and more suitable for a wider audience, including children.
Choosing chicken as a substitute for veal in this recipe is no coincidence. The tender, flavorful chicken soaks up the flavors of the broth and herbs wonderfully, while reducing the cooking time required, making this version a convenient choice for a weeknight meal or impromptu dinner. Plus, chicken is a lean source of protein and a more economical alternative, making this dish both healthy and accessible.
When it comes to preparation, it remains true to the spirit of French cuisine: careful attention is paid to details, such as the cutting of vegetables and the careful cooking of chicken, ensuring that every bite is perfect. The sauce, thickened with a roux and enriched with crème fraîche, delicately envelops the chicken and vegetables, creating a harmonious and incredibly delicious whole. The whole is finally enhanced with a touch of lemon juice to bring a little freshness and lightness to the rich creamy sauce.
Serving a chicken blanquette without wine is a wonderful way to gather family or friends around the table, sharing a meal that not only nourishes the body, but also the soul. It is a dish that speaks of comfort, elegance and the joy of eating together, suitable for many occasions, from casual dinners to more formal gatherings. This recipe is proof that we can always revisit classics to adapt them to our modern lives while respecting their deep roots.
Ingredients
To make this wine-free chicken blanquette, you will need the following ingredients:
600 g chicken breasts, cut into medium-sized pieces
2 carrots, peeled and sliced
1 onion, diced
2 celery stalks, cut into pieces
1 bouquet garni including thyme, bay leaf and parsley
500 ml chicken stock for a richly flavoured sauce
250 ml thick crème fraîche, for creaminess
50 g butter, to brown the chicken
50 g flour, to thicken the sauce
Salt and pepper, to taste
Juice of half a lemon, for a touch of freshness
Preparation Method
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