Do you like creamy stew? Blanquette de blanc de poulet - Creamy Chicken breast stew

 Hot stew isn't only for cold weather...

Don't you like to eat something that relaxes you like a bowl of a hot soup after a long day?

I love soups and stews!

And creamy stews... even better!

I wanted to make the famous French veal stew - "blanquette de veau" 

but instead of veal, I used chicken breast. 

 Blanquette de blanc de poulet - Creamy Chicken breast stew @monamieshon.com

For this delicious recipe, you need:

2 chicken breast - cut roughly

2 large carrots - cut roughly 

1 large onion - diced

about 10 baby bella or white mushrooms - cut in 4

3-4 cloves garlic - finely minced 

1 leek - finely cut

Light Cream (or Half and Half)

1/2 cup of white wine

Olive oil

Salt pepper 

Herbes de Provence 

Béchamel sauce:

Butter

Flour

Milk

Salt and pepper to taste

Let’s start!

Heat a large pot. 

Drizzle some olive oil. 

Stir fry minced garlic, onions and leeks until golden.

Add chicken, carrots, a pinch of salt and pepper. 

Cook until golden brown. 

Deglaze with white wine.

Add cream until all ingredients are soaked in.

Stir well.

Let it simmer for at least 30 minutes - 1 hour. 

Longer the simmering time, better. the stew will be.

 Blanquette de blanc de poulet - Creamy Chicken breast stew @monamieshon.com

Enjoy with some rice or bread, or just as is!

It is so delicious!!

 Blanquette de blanc de poulet - Creamy Chicken breast stew @monamieshon.com

Bon appétit!!!