Chicken salsify blanquette
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Main dish
Auto-translated · View original
Prep
30 min
Total time
30 min
Ingredients
Ingredients
- 1 1 Box of Salsify Cut Bonduelle
- 30 g 30 g Butter
- 400 g 400 g Chicken fillets
- 2 2 shallots
- 1 1 spoon. Roast of flour
- 20 cl 20 cl Water
- 1 1 spoon. Soup Bouillon of liquid concentrated poultry
- 80 g 80 g Thick cream
- Salt
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 5 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
1/ Open the salsify box and drain them.
- 2
2/ Cut the chicken into 3 cm cubes.
- 3
3/ Melt half the butter in the casserole.
- 4
4/ Put the pieces of chicken to brown for 3 minutes. Remove them.
- 5
5/ In the casserole add the rest of the butter and the finely chopped shallots.
- 6
6/ Blond 2 minutes. Sprinkle the flour.
- 7
7/ Add water, concentrated broth, cream, salt and pepper. Mix well.
- 8
8/ Cook uncovered until the sauce has reduced by half or about 10 minutes.
- 9
9/ Place chicken pieces and salsify.
- 10
10/ Cook over low heat and covered for 5 minutes.
- 11
11/ Sprinkle with some fresh tarragon leaves.
- 12
12/ Enjoy immediately this succulent, very simple and fast blanquette.
Nutrition
- calories
- 420 kcal
- fatContent
- 24 g
- fiberContent
- 3 g
- sugarContent
- 4 g
- sodiumContent
- 720 mg
- proteinContent
- 35 g
- cholesterolContent
- 140 mg
- carbohydrateContent
- 12 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 12 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!