How to Make Perfect Blanquette de poulet simple et rapide

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Easiest Way to Prepare Award-winning Blanquette de poulet simple et rapide. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Blanquette de poulet simple et rapide, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blanquette de poulet simple et rapide delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blanquette de poulet simple et rapide is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Blanquette de poulet simple et rapide using 7 ingredients and 6 steps. Here is how you cook that.

#cuisinedumardi À travers cette recette, vous découvrirez le geste de singer la viande qui est une des bases des blanquettes

Ingredients and spices that need to be Prepare to make Blanquette de poulet simple et rapide:

1. 4 filet de poulet
2. 500 ml d'eau
3. 1 cube bouillon de volaille
4. 20 cl crème liquide
5. 20 cl crème fraîche épaisse
6. Poivre
7. Farine

Instructions to make to make Blanquette de poulet simple et rapide

1. Coupez le poulet en morceaux, dans une poêle avec un fond d'huile, faite revenir jusqu'à coloration les morceaux.
2. Baisser le feu et parsemer une bonne poignée de farine sur le poulet, remuer l'ensemble jusqu'à complète absortion mais sans colorantion de la farine, cette action s'appelle singer en cuisine, c'est un passage obligatoire pour toutes les blanquette, poisson ou viande.
3. Dans un recipient diluer le bouillon de volaille avec l'eau puis le verser sur le poulet, porter à ébullition tout en remuant, la vous pourrez constater que la farine se lie au bouillon, puis faite réduire l'ensemble.
4. Ajoutez la crème liquide et épaisse, poivrer légèrement et surtout pas de sel, il y a en a dans le bouillon.
5. Laisser à nouveau réduire l'ensemble jusqu'à ce que la sauce épaississe.
6. Si vous avez des champignons de Paris déjà près et des carottes cuites au préalable vous pouvez les réchauffer puis les ajouter à l'ensemble de la préparation.

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