Medium

Blanquette de Poulet

Name: Blanquette de Poulet
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2 kg chicken pieces (thighs and breast), bone-in; 200 g button mushrooms, quartered; 12 pearl onions, peeled; 2 carrots, sliced; 1 bouquet garni (thyme, bay leaf, parsley); 1 L chicken broth; 3 tbsp butter; 3 tbsp all-purpose flour; 0.5 cup heavy cream; 2 egg yolks; 1 tbsp lemon juice; 0.25 tsp nutmeg; Salt and white pepper to taste

(478)

1 hr 10 min6395 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 5, 2024

Blanquette de Poulet is the quintessential French comfort dish — tender chicken pieces simmered in a velvety white sauce made with cream, egg yolks, mushrooms, and pearl onions. Unlike a brown stew, the chicken is never seared, keeping the sauce pristinely white and delicate. This classic recipe has been a staple of French home cooking for centuries and translates beautifully to Canadian kitchens. Serve it over fluffy white rice for the ultimate cozy dinner.

frenchblanquettecream-sauceclassic

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Use a Meat Thermometer

“The only reliable way to know chicken is safe and perfectly cooked is an instant-read thermometer. Pull at 74°C (165°F) in the thickest part. No guessing, no cutting into it and losing juices.”

Nutrition Per Serving

395

Calories

34g

Protein

20g

Fat

16g

Carbs

Fiber2g

Sugar4g

Sodium580mg

Reviews

4.9 / 5 (478 reviews)

David K.

May 16, 2025

My family loved this recipe. Will definitely make again!

Lauren H.

Jul 4, 2025

Easy to follow and turned out amazing. A new favourite.

Daniel K.

Feb 23, 2025

Followed the recipe exactly and it was perfect.

Recipe at a Glance

Prep:

20 min

Cook:

50 min

Total:

1 hr 10 min

Servings:

Difficulty:

Medium

Pro Tips

1Never boil the sauce after adding egg yolks — it will curdle.
2Use white pepper instead of black to keep the sauce pristine.
3The bouquet garni gives authentic flavour — don't skip it.

Variations

Add asparagus tips for a spring version.
Use veal instead of chicken for a traditional Blanquette de Veau.
Substitute crème fraîche for heavy cream for extra tang.

International Chicken Recipes

Blanquette de Poulet

Trust us — this Blanquette de Poulet will become your new favourite.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience