Chicken blanquette

Ingredients (serves 4)
  • 4 boneless, skinless chicken thighs
  • 200 ml chicken broth
  • 1 carrot
  • 1 small potato
  • 50 ml skimmed milk (lactose free in case of intolerance)
  • 1 egg white
  • 30 g skimmed milk powder (lactose free in case of
  • intolerance)
  • 3 tbsp corn starch
  • Salt (restrict in case of hypertension and/or fluid reten-tion)
Method
  • 1. Cut the thighs into small pieces. Season with salt.
  • 2. In a bowl, mix the thighs with the cornstarch and egg white until well combined. Set aside in the fridge for at least an hour to marinate.
  • 3. Peel the potato and carrot and cut them into small pieces. Set aside.
  • 4. Pour the broth, milk, potato and carrot in a casserole.
  • 5. Bring to a boil and add the marinated chicken.
  • 6. Cook over low heat for twenty or thirty minutes.
  • 7. Remove from the heat and add the powdered milk. Stir until all the ingredients are well mixed. Add salt to taste.
  • 8. Serve.

Recommendations

You can also serve with a little parsley on top.