Photo: Lily Banse
Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
18 ingredients
30 min + 1 hr 15 min
8 servings
openrecipes
"A modern and light version of the traditional French Blanquette. Serve with rice."
Estimated Nutrition (whole recipe, rough)
1002
Calories
57g
Protein
28g
Fat
126g
Carbs
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole onion
- 1 whole clove
- 6 cups water
- 7 fluid ounces white wine
- 1 stalk celery, cut into chunks
- 1 clove garlic
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- salt and ground black pepper to taste
- 1 (3 pound) whole chicken, cut into 8 pieces
- 2 carrots, cut into chunks
- 2 tablespoons all-purpose flour
- 2 1/2 ounces butter
- 4 1/2 ounces fresh mushrooms, trimmed and halved
- 1 egg yolk
- 1 lemon, juiced
- 3 tablespoons heavy cream
- 1 sprig fresh tarragon leaves, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes