Description
Blanket is a very important place in French cuisine, as in its time became the symbol of a new class - the bourgeoisie. His name shall blanket the color of the meat and sauce (FR. blanc - white). Blanket traditionally made from veal, but since Henry IV declared that every family should have the opportunity on Sunday to enjoy a chicken, the French invent wonderful ways of cooking their chickens. In nezavismosti from the fact of what you cook blanket: veal, chicken or white fish, - must be always the same white sauce from the broth mixed with cream and egg yolks. (information from Internet)
Ingredients
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Chicken
1 piece
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Mushrooms
150 g
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Carrots
1 piece
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Onion
1 piece
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Dry white wine
50 ml
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Butter
40 g
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Flour
1.5 Tbsp
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Tarragon
1 coup
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Cream
250 ml
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Lemon
1 piece
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Bay leaf
5 piece
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Thyme
2 tsp
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Yolk egg
2 piece
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Vegetable oil
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Salt
Cooking
Chicken wash, dry and cut into portions.
Fry chicken pieces in hot vegetable oil until Golden brown.
Onions and carrots clean, wash carrot. In a saucepan fry the finely diced onions and grated carrots for 3-4 minutes. You can fry in the same oil, which was roasted chicken.
Wash the mushrooms, cut into 4 pieces (if small) or slices. Add to the carrots and sauté another 5 minutes. Add the wine and give it evaporated a few minutes.
Put in a saucepan with vegetables roasted chicken pieces, add 500 ml of hot water, Bay leaf and thyme. Cover with a lid and simmer for 30-40 minutes.
While the chicken cooked, mix the butter with the flour in the cream add the yolks and stir to homogeneity from the lemon and squeeze the juice.
Tarragon wash, shake and finely chop.
The chicken is ready remove from heat, take out Bay leaf. In the broth add the butter with the flour, bring to a boil and cook, stirring 5 minutes. Then add the lemon juice and salt to taste. Finally add the cream with egg yolks, stirring constantly. Add the tarragon and turn off the heat. Photo was trying to convey the density of the photo, it is a pity the aroma cannot be transferred.
You can return the chicken to the sauce and warm up. Or arrange the chicken on plates and pour the sauce.
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