Let’s Make This Cozy $2 Chicken Stew Together!
POULET BLANQUETTE
Servings: 4
Preparation Time: 20-30 minutes
Cooking Time: 50 minutes
Total Time: 90 minutes
Ingredients:
4 chicken breasts, cut into chunks
100 g (3.5 oz) carrots, peeled and sliced
100 g (3.5 oz) potatoes, peeled and cubed
1 onion, peeled and sliced
200 g (7 oz) mushrooms, cleaned and sliced
40 cl (1 ⅔ cups) water
1 chicken stock cube
5 cl (3 tbsp) olive oil
1 tbsp herbes de Provence
20 g (2 tbsp) flour
1 tbsp cornstarch
15 cl (⅔ cup) crème fraîche (thick)
1 bouquet garni (a bundle of thyme, bay leaf, and parsley stems tied together)
Salt and pepper, to taste
Instructions:
Prep like a pro! Cut the chicken breasts into bite-sized chunks and toss them in the flour until evenly coated. This helps thicken the sauce later—so satisfying! Peel and slice the carrots, cube the potatoes, and slice the onion and mushrooms.
Sizzle away. Heat the olive oil in a Dutch oven (or your favorite sturdy pot) over medium heat. Add the onion and let it sizzle for about 3 minutes until it’s just starting to soften. It’ll smell amazing already!
Build the flavor magic. Stir in the chicken pieces and sprinkle over the herbes de Provence. Toss them around until the chicken starts to brown lightly. Then, add the carrots, potatoes, mushrooms, water, crumbled stock cube, bouquet garni, and a good pinch of salt and pepper. Give it all a gentle stir, then cover with a lid.
Let it stew. Turn the heat to low and let everything simmer gently for 50 minutes. Use this time to imagine yourself in a cozy French kitchen—or maybe prepare some basmati rice as a perfect pairing!
Creamy dreams. After 50 minutes, whisk the cornstarch into the crème fraîche, then stir this velvety mix into your pot. Let it simmer uncovered for another 10 minutes so the sauce thickens up to perfection.
Time to shine. Remove the bouquet garni, taste, and adjust the seasoning if needed. Sprinkle some freshly chopped parsley over the top for a pop of color and flavor, and voilà!
