Creamy Chicken Recipe (Blanquette de Poulet)
A traditional Creamy Chicken blanquette recipe in Instant Pot, inspired by the Blanquette de Veau.
Equipment
Ingredients
- 3 pounds of chicken approx. 8 pieces of thigh and leg
- 1 cup of sliced white or oyster mushrooms
- 1 onion chopped up
- 3 carrots sliced
- 1 chopped celery branch
- 2 cloves of garlic chopped
- 1 cube of chicken stock
- 4 sprigs of parsley
- 1 bay leaf
- Pinch of salt and pepper to taste
- 1 teaspoon of butter
Optional
- 1 cup of lardons or 6 strips of bacon sliced into small pieces
- 1/3 bottle of dry white wine eg. Muscadet Loire or Bourgogne Aligoté
Béchamel Cream sauce
- 2 tablespoons of butter
- 2 tablespoons of flour
- 20 cl of crème fraiche approx. 3/4 cup of heavy cream
- pinch of salt and pepper
Instructions
- For the Instant Pot
- Add the chicken thighs, bacon, and butter in the Instant pot and sauté for about 8 minutes.
- Add the rest of the ingredients, and set the Instant Pot to High Pressure for 12 minutes.
- Once the countdown has finished, let the pressure release naturally for 15 minutes.
For the Béchamel Sauce- In a bowl, mix the flour and heavy cream until it is smooth.
- Add in the salt and pepper.
- In a deep saucepan, melt the butter.
- Add in the mixture and cook at medium temperature for 2-3 minutes until it looks well-blended.
- Add mixture to the Instant pot, stirring as it is blended in.
- Press Sauté on the Instant Pot for 5 minutes (with lid open).
- Serve while warm.
Notes
Nutrition
Serving: 1gCalories: 647kcalCarbohydrates: 10gProtein: 57gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 21gCholesterol: 263mgSodium: 313mgFiber: 2gSugar: 3g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.