Ingredients
Instructions
- Heat olive oil in a large pan and sauté the chopped onion
- Add the sliced carrots, cover and let simmer for 10 minutes, then set aside
- In a separate saucepan, make the sauce by combining flour, water, white wine, and butter
- Whisk continuously until the sauce thickens and becomes smooth
- Add the chicken cubes, reserved carrots and onions, bouquet garni, and chicken stock cube to the sauce
- Let simmer for 25 minutes on medium-low heat
- Stir in the crème fraîche until well combined
- Meanwhile, cook the basmati rice according to package instructions
- Serve the chicken blanquette hot over the basmati rice
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