From Martine Landrin's kitchen in France. 
Chicken Blanquette with Beer
A traditional recipe from my region in Northern France.
Chicken Blanquette with Beer
A traditional recipe from my region in Northern France.
Open in Cookpad AppSteps
- 1
- 2
Cut the chicken breasts into large pieces. Brown them in a Dutch oven with the margarine.
- 3
Remove the chicken pieces, then add the sliced onions and shallots to the pot and cook until lightly golden.
- 4
Return the chicken to the pot, add the sifted flour, and mix well. Pour in the beer, add the sliced mushrooms and garlic, then season with salt and pepper.
- 5
Cover and cook for about 45 minutes. Remove the chicken and simmer uncovered for 30 minutes to reduce the sauce. Add the heavy cream and cook for another 10 minutes.
- 6
Return the chicken to the pot, heat for a few more minutes, then turn off the heat and serve with your choice of side.
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