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Chicken Blanquette with Roasted Shallots and Fresh Garden Peas

Slow poached chicken in a creamy tarragon and mushroom sauce served alongside oven-roasted banana shallots and buttery garden peas.

HealthyChickenMain CourseFrenchCreamy
Estimated Nutrition
Calories
904.6
kcal / serving
3618.4 kcal total
Carbs
26.1g
per serving
104.5 g total
Fat
60.1g
per serving
240.2 g total
Protein
62.2g
per serving
248.8 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
plus extra for frying
4
piece
Egg Yolks
free-range
110
ml
Double Cream
50
g
Butter
for the peas
GrainsCereals
25
g
Plain Flour
Meat
1000
g
Chicken
cut into 8 pieces
NutsSeeds
1
clove
Garlic
crushed
1
sprig
Thyme
large sprig
1
piece
Bay Leaf
3
tbsp
Tarragon
leaves picked
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
2
tbsp
Olive Oil
Vegetables
1
piece
Carrot
halved
1
piece
Onion
small, halved
1
piece
Leek
quartered
110
g
Onions
baby onions
110
g
Button Mushrooms
quartered
4
piece
Banana Shallots
halved
400
g
Garden Peas
fresh, podded

Method

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