Name: Herbed Chicken Blanquette with Leeks and Peas
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 6 pcs chicken thighs (bone-in, skin-on); 2 tbsp unsalted butter; 2 pcs leeks (large, white and light green parts only, sliced); 2 pcs garlic (cloves, minced); 3 pcs fresh thyme (sprigs); 1 pcs fresh bay leaf; 4 cup chicken broth; 2 tbsp all-purpose flour; 0.5 cup heavy cream; 1 cup peas (frozen, defrosted); 2 tbsp fresh parsley (chopped); tsp salt (to taste; null); tsp black pepper (to taste; null)

Herbed Chicken Blanquette with Leeks and Peas - Image 1

Prep: 20 min • Cook: 60 min. A lighter, poultry-based take on the classic blanquette, using tender chicken thighs, aromatic herbs, sweet leeks, and vibrant peas in a luscious, creamy white sauce, perfect for a comforting weeknight meal reminiscent of French country cooking.

Preparation time: 20 min
Cooking time: 1 hr
Total time: 1 hr 20 min
Servings: 4
Course: Main
Complexity: Medium

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Scale:

Ingredients

6 pcs chicken thighs(bone-in, skin-on)
2 tbsp unsalted butter
2 pcs leeks(large, white and light green parts only, sliced)
2 pcs garlic(cloves, minced)
3 pcs fresh thyme(sprigs)
1 pc fresh bay leaf
4 cup chicken broth
2 tbsp all-purpose flour
1/2 cup heavy cream
1 cup peas(frozen, defrosted)
2 tbsp fresh parsley(chopped)
tsp salt(to taste; null)
tsp black pepper(to taste; null)

Instructions

Preparation

Pat chicken thighs dry with paper towels and season generously with salt and pepper.
Clean leeks thoroughly, slice them into rounds, and mince the garlic.

Cooking the Blanquette

In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear on the other side for 3-4 minutes. Remove chicken and set aside.
Reduce heat to medium, add the remaining 1 tablespoon of butter to the pot. Add sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over the leeks and stir well for 1 minute to create a roux.
Gradually whisk in chicken broth, ensuring no lumps. Bring to a gentle simmer, then add the fresh thyme sprigs and bay leaf. Return the seared chicken thighs to the pot.
Cover and cook on low heat for 30-40 minutes, or until chicken is cooked through and tender.
Remove chicken from the pot. Discard thyme sprigs, bay leaf, and chicken skin and bones. Shred chicken meat into bite-sized pieces.
Stir heavy cream into the sauce. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Add the defrosted peas and shredded chicken back into the pot. Heat through for 2-3 minutes.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	550 kcal	157.1 kcal	2,200 kcal
Protein	35 g	10 g	140 g
Fat	30 g	8.6 g	120 g
Carbs	15 g	4.3 g	60 g

Tips

Thoroughly clean leeks by slicing them first, then soaking in cold water and rinsing to remove any h
For a richer flavor, deglaze the pot with a splash of dry white wine after searing the chicken, befo
Serve this blanquette over steamed rice, mashed potatoes, or with crusty French bread to soak up the

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Ingredients

6 pcs chicken thighs(bone-in, skin-on)
2 tbsp unsalted butter
2 pcs leeks(large, white and light green parts only, sliced)
2 pcs garlic(cloves, minced)
3 pcs fresh thyme(sprigs)
1 pc fresh bay leaf
4 cup chicken broth
2 tbsp all-purpose flour
1/2 cup heavy cream
1 cup peas(frozen, defrosted)
2 tbsp fresh parsley(chopped)
tsp salt(to taste; null)
tsp black pepper(to taste; null)

Instructions

Preparation

Pat chicken thighs dry with paper towels and season generously with salt and pepper.
Clean leeks thoroughly, slice them into rounds, and mince the garlic.

Cooking the Blanquette

In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear on the other side for 3-4 minutes. Remove chicken and set aside.
Reduce heat to medium, add the remaining 1 tablespoon of butter to the pot. Add sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over the leeks and stir well for 1 minute to create a roux.
Gradually whisk in chicken broth, ensuring no lumps. Bring to a gentle simmer, then add the fresh thyme sprigs and bay leaf. Return the seared chicken thighs to the pot.
Cover and cook on low heat for 30-40 minutes, or until chicken is cooked through and tender.
Remove chicken from the pot. Discard thyme sprigs, bay leaf, and chicken skin and bones. Shred chicken meat into bite-sized pieces.
Stir heavy cream into the sauce. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Add the defrosted peas and shredded chicken back into the pot. Heat through for 2-3 minutes.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

550 kcal

157.1 kcal

2,200 kcal

Protein

35 g

10 g

140 g

Fat

30 g

8.6 g

120 g

Carbs

15 g

4.3 g

60 g

Tips

Thoroughly clean leeks by slicing them first, then soaking in cold water and rinsing to remove any h

For a richer flavor, deglaze the pot with a splash of dry white wine after searing the chicken, befo

Serve this blanquette over steamed rice, mashed potatoes, or with crusty French bread to soak up the