What is a blanquette?

Blanquette is a traditional French stew made with white meat, vegetables, and a creamy white sauce. The meat used is typically chicken, veal, or lamb. The vegetables include carrots, celery, onions, and mushrooms. The sauce is made with a roux (a mixture of flour and butter), milk, and cream. The stew is seasoned with salt, pepper, and nutmeg. Blanquette is often served with rice or potatoes.

The word "blanquette" comes from the French word "blanc", meaning "white". The stew is called blanquette because the sauce is white. Blanquette is a popular dish in France and is often served at family gatherings or special occasions.

Here is a recipe for blanquette de poulet (chicken blanquette):

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup sliced mushrooms

1/4 cup all-purpose flour

1/4 cup butter

2 cups chicken broth

1/2 cup dry white wine

1/2 cup heavy cream

Salt and pepper to taste

1/4 teaspoon nutmeg

Parsley for garnish

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the chicken and cook until browned on all sides.

3. Remove the chicken from the pot and set aside.

4. Add the onion, carrot, celery, and mushrooms to the pot and cook until softened.

5. Stir in the flour and butter and cook for 1-2 minutes, or until the mixture is bubbly and golden brown.

6. Slowly add the chicken broth and white wine, stirring constantly.

7. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the sauce has thickened.

8. Add the chicken, cream, salt, pepper, and nutmeg to the pot and stir to combine.

9. Cook for an additional 5-10 minutes, or until the chicken is heated through.

10. Serve immediately, garnished with parsley.