Blanquette Of Chicken

Blanquette de Veau or Veal Blanquette is a classic recipe that I cooked on my very first day as an apprentice
chef back in 1977,but not everyone likes veal so I sometimes use chicken pieces instead,it gives a very tasty
result.
Here's what you need for 4 portions.

1 large Onion,sliced.
1 Kilogram Chicken Maryland Pieces.
4 Tablespoons Plain Flour
250 gm's unsalted butter
3 Cups Chicken Stock
Salt & Pepper
I Cup thinly sliced carrots
I Cup thinly sliced zucchini
600ml Thickened Cream
Chopped Parsley and Tarragon
METHOD
In a large frypan melt 3 tablespoons of butter over medium heat,add the sliced onion and cook till transparent.drain the onion on kitchen paper and set aside to use later.
Next step is to melt half the butter in a heavy based casserole over medium heat ,add the chicken pieces and brown them a few pieces at a time,don't overcrowd the pan or the chicken will stew and ruin the flavour of the dish.when all the pieces have been browned you can return them all to the casserole.,now take 3 tablespoons of the flour ,salt and pepper and sprinkle over the chicken ,coat the chicken well and cook the chicken over a low heat for a further 5 minutes,don't brown the flour though.,now add the carrot and onion ,some chopped parlsey and tarragon and cover with just enough of the stock to cover the chicken and vegetables,bring to the boil then cover and place in a preheated 180 celsius oven and cook for 30 minutes,then remove the cover and add the zucchini and cook a further 10 minutes,next remove from the oven and strain the solids from the liquids,strain the liquid into a bowl and set aside.return the casserole dish to the stove and over a medium heat melt the remaining butter then add the remaining flour and cook over a low heat stirring constantly and cook 5 minutes then slowly whisk 2 cups of the reserved cooking liquid into the flour mixture a little at a time and heat to a simmer,simmer for a further 5 minutes stirring constantly.add the cream and correct the seasoning by adding further salt and pepper as needed.stir until blended.
Now add the chicken and vegetables back to the casserole and simmer a further 5 minutes.
Serve as you wish but I enjoy this with rice or noodles.
Enjoy