This week we had another mixed indo-western couple over for dinner. As I mentioned in a previous blog post inviting Indians for dinner is always a bit stressful especially when you don’t know them that well yet. Western vegetarian options (i.e. salad) will be rejected straight away by most Indians for lacking gravy or not being cooked. Even those who eats meat do not to eat beef (cows are sacred for Hindus), pork, veal, rabbit or snails like my people do! My husband favorite’s joke is that if you select the Hindu vegetarian meal on the plane, they will serve chicken.
After careful inquiries we found out that they both eat non-Veg but cooking one of my favorite french dish “Blanquette de veau” was still too risky as the main ingredients is veal. Luckily I found on this great french language cooking blog (the lady is Moroccan and also has lots of yummy Moroccan dish recipes) a version of blanquette with chicken that turns out to be very simple to prepare and still has this delicious creamy and lemony gravy!
The great thing with dishes like blanquette is that the longer you cook it, the better is tastes making it a perfect dish for hosting since you can prepare it before your guest arrive and just need to do the sauce seasoning shortly before serving.
If you are willing to try this delicious dish, here is my English translation of the french recipe:
Ingredients for 4 servings (considering the size of chicken tight in america I doubled up on the carrots and mushrooms, this is reflected in the quantities):
– 4 chicken thighs;
– 1 small onion finely chopped;
– 2 small boxes of fresh white mushrooms;
– 4 carrots;
– 2 cubes of chicken broth;
– 1 egg yolk;
– the juice of 1/2 lemon;
– 5 tbsp heavy whipping cream;
– olive oil;
– salt and pepper;
– 2 bay leaves and dried thyme;
Peel and slice the mushrooms. Peel and cut the carrots into slices. Finely mince the onion. In a deep saute pan, heat the olive oil and fry the chicken over high heat on each side until golden. Cover the pan to avoid splashing!
Add the onion and let them cook until they are slightly golden. Then add the thyme and bay leaf and the chicken stock cubes. Stir gently with a wooden spoon.
Add carrots and mushrooms.
Add pepper and a few glasses of water, enough to cook the chicken and vegetables.
Cover and cook on medium heat until all the ingredients are cooked.
I chose to let it cook a bit longer for the meat to become really soft and juicy and for the bones to be removed easily.
In a bowl, whip the egg yolk with the cream and lemon juice to brings a touch of acidity and taste to the dish. When the meat and vegetables are cooked, there must still be a little broth. Add the cream / egg / lemon juice mixture in the pot and let it thicken a little. A few minutes are enough.
Add salt and pepper to taste.
Serve with Basmati rice. I would personally pair it with withe wine like Sauvignon Blanc or Chardonnay.
That being said Enjoy and Bon Appétit!