Chicken Blanquette & Basmati Rice

Name: Chicken Blanquette & Basmati Rice
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 1/4 cups basmati rice (250 g); 2 large chicken breast fillets, sliced; 1 onion; 3 carrots; 2 tablespoons cornstarch; 2/3 cup dry white wine (about 150 ml); 2/3 cup water (about 150 ml); 1 chicken bouillon cube; Olive oil and salted butter; leaf Bay; Salt and pepper; 3/4 cup heavy cream (about 200 ml); 2 egg yolks; 2 sprigs fresh rosemary

Debo_Ptits_Plats @debo_ptits_plats1205

Paris, Île-de-France, France

Find all my recipes on my Cookpad page.

Debo_Ptits_Plats @debo_ptits_plats1205

Paris, Île-de-France, France

Find all my recipes on my Cookpad page.

Saved

Ingredients

20 min

Serves 4 servings

1 1/4 cupsbasmati rice (250 g)
2large chicken breast fillets, sliced
1onion
3carrots
2 tablespoonscornstarch
2/3 cupdry white wine (about 150 ml)
2/3 cupwater (about 150 ml)
1chicken bouillon cube
Olive oil and salted butter
leafBay
Salt and pepper
3/4 cupheavy cream (about 200 ml)
2egg yolks
2 sprigsfresh rosemary

Saved

Steps

20 min

1

Cut the chicken into pieces. Slice the carrots into rounds and thinly slice the onion.
2

Heat a Dutch oven or large pot over medium heat. Sauté the onion in a little salted butter and a drizzle of olive oil. Add the chicken and cook for about 2 minutes until lightly browned.
3

Pour in the white wine and let it evaporate. Add all the other ingredients except the cream and egg yolks. Cover and cook under pressure or simmer for 10 minutes.
Meanwhile, mix the cream with the egg yolks, season with salt and pepper, and add 1 tablespoon lime juice if desired (optional).
4

When cooking is finished, stir the cream mixture into the pot and mix well. While you prepare your side dish, keep warm. If the sauce is too thin after cooking, add 2 tablespoons cornstarch or white sauce thickener, stir well, and cook until thickened.