Blanquette of chicken in white wine sauce from The Way To Cook by Julia Child

  • bay leaves
  • carrots
  • celery
  • heavy cream
  • leeks
  • tarragon
  • white or vermouth wine
  • chicken pieces

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 19, 2020

    This is a variation of Julia Child's master recipe for "Chicken Simmered in White Wine" that has you make a cream sauce for the master dish. I entered an EYB note for the master dish, so I'll just comment on the sauce here. The sauce is basically a creamy chicken gravy - always a nice thing! However, we actually preferred the more intensely chicken-y, slightly tangy flavor of the sauce before the cream was added and mellowed everything out. Recipe doesn't specify how concentrated the chicken cooking liquids should be before using it for the sauce. I cooked them down to 3 cups total, at which point they had a nice strong flavor (and seemed like about the right volume for the roux quantity specified in the recipe), but would try 2-2.5 cups if adding cream in the future.

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