Creamy Chicken Blanquette with Fragrant Rice
classic French stew, with leek & carrot4.0(842)
Calories
:
649 kcalProtein
:
37.2g proteinDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
A French classic, blanquette is a creamy white stew traditionally made with veal or chicken. Delicate flavours, velvety sauce and comfort – all in one dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
½ piece
Leek
½ piece
Carrot
1 piece
Shallot
75 g
Basmati rice
1 piece
Bay leaf
1 piece
Chicken breast
40 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
¼ piece
Lime
Not included in your delivery
100 milliliters
Low sodium beef or vegetable stock
½ tablespoon
[Plant-based] butter
180 milliliters
Water for the rice
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2715 kJ
Calories649 kcal
Fat21.5 g
Saturated Fat9.7 g
Carbohydrate82.8 g
Sugar12.6 g
Dietary Fiber8.3 g
Protein37.2 g
Salt0.6 g
Trans Fat0.1 g
Potassium566.7 mg
Calcium116.9 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Sautépan with Lid
•Saucepan
Cooking Steps
1
- Prepare the stock.
- Crush or mince the garlic.
- Slice the carrot into thin crescents and the leek into thin half-rings.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the garlic with the carrot and the leek for 3 - 4 minutes, stirring regularly.
2
- Add the stock, then reduce the heat and cover with the lid. Allow to simmer for 10 minutes.
- Meanwhile, finely chop the shallot.
- Melt a knob of butter in a saucepan over medium-high heat and fry the shallot for 2 - 3 minutes.
- Add the rice and toast the grains for 1 minute, then pour in the water for the rice.
3
- Add the bay leaf and a pinch of salt.
- Boil gently for 10 - 12 minutes, adding more water as necessary if it seems too dry.
- Meanwhile, quarter the lime and finely chop the parsley.
- Dice the chicken, then transfer to the vegetables. Cover with the lid and cook for 5 - 7 minutes, or until the chicken is done.
4
- Add the cream, half of the parsley and the juice of 1 lime wedge per person.
- Bring to a simmer, then allow to thicken and reduce. Season to taste with salt and pepper.
- Serve the rice on plates and top with the blanquette.
- Garnish with the rest of the parsley and serve any remaining lime wedges alongside.
