Name: Chicken and leek blanquette with mushrooms & basmati rice
Yield: 2 servings
Ingredients: 2 carrot; 1 garlic clove; 1 onion; 250 g of button mushroom; 0.5 leek; 2.5 g of parsley; 150 g of rice; 1 bay leaf; 2 chicken breast; 100 ml of heavy cream; 100 ml of chicken broth; 1 tablespoon of butter; 1 tablespoon of olive oil; 1 tablespoon of white wine vinegar

Chicken and leek blanquette with mushrooms & basmati rice

Today we are revisiting the blanquette, a traditional dish of French gastronomy! Made this time with chicken, leeks, mushrooms, and carrots, this delicious and comforting recipe is made for you!

Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 2,57 €

Energy: 823 kcal / serving

Nutritional score:

Instructions

1. Make sure to respect the quantities indicated on the left to prepare your recipe! Peel and thinly slice the carrots. Finely chop the garlic and onion. Wipe the mushrooms with a damp paper towel, then cut them into thick slices. Cut the leek into thin half-moons. Pick and chop the parsley.
2. Prepare the broth with hot water. Bring a pot of salted water to a boil. Cook the rice and bay leaf in it for 12-14 minutes. Drain and set aside. Remove the bay leaf.
3. Meanwhile, heat a knob of butter and a drizzle of olive oil over high heat in a large sauté pan. Brown the mushrooms and chicken in it for 1-2 minutes on each side. Season with salt and pepper. Reserve them on a plate, they should not be fully cooked at this stage. TIP: Did you know? Browning the meat allows for a nice color and enhances the flavors.
4. Add the onion, carrots, garlic, and leek to the sauté pan. Season with salt and pepper. Cover and cook for 7-8 minutes over medium-high heat, stirring regularly. Deglaze with ½ tablespoon of white wine vinegar per person (or white wine if you have it). Mix until evaporated.
5. Return the mushrooms and chicken to the sauté pan, then add the cream and broth. Cover and simmer for 6-7 minutes. Remove the lid, add ⅓ of the parsley, and let it reduce for an additional 3-5 minutes over medium-high heat, or until desired consistency. TIP: Adjust the cooking time if the sauce is running out or increase it if the sauce is too liquid.
6. Serve the rice in shallow plates and place the chicken and vegetables on top. Drizzle with sauce and sprinkle with the remaining parsley. Adjust the seasoning with salt and pepper.