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)

A creamy, pale stew of tender chicken pieces and bright green peas is served in a rustic ceramic bowl, topped with fresh parsley and a hint of pepper for a comforting and flavorful meal.

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

Instructions

Preparation

1Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2Clean leeks thoroughly, slice them into rounds, and mince the garlic.

Cooking the Blanquette

1In 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.
2Reduce 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.
3Sprinkle flour over the leeks and stir well for 1 minute to create a roux.
4Gradually 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.
5Cover and cook on low heat for 30-40 minutes, or until chicken is cooked through and tender.
6Remove chicken from the pot. Discard thyme sprigs, bay leaf, and chicken skin and bones. Shred chicken meat into bite-sized pieces.
7Stir 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.
8Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Instructions

Preparation

1Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2Clean leeks thoroughly, slice them into rounds, and mince the garlic.

Cooking the Blanquette

1In 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.
2Reduce 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.
3Sprinkle flour over the leeks and stir well for 1 minute to create a roux.
4Gradually 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.
5Cover and cook on low heat for 30-40 minutes, or until chicken is cooked through and tender.
6Remove chicken from the pot. Discard thyme sprigs, bay leaf, and chicken skin and bones. Shred chicken meat into bite-sized pieces.
7Stir 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.
8Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Nutrition Information

Calories: 550 kcal
Protein: 35 g
Fat: 30 g
Carbs: 15 g

Nutrient	Per serving
Calories	550 kcal
Protein	35 g
Fat	30 g
Carbs	15 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