Gastronomie : la poule au blanc à l'ancienne

MORE INFO: https://www.france.tv/france-3/meteo-... Halfway between chicken in a pot and risotto, chicken in a white sauce is a classic French dish that recalls the flavors of yesteryear. Our chef of the day, Patrick Brune, shares his recipe. Ingredients: 1 chicken 300g carrots 1 leek 1/4 celery ball 200g turnips 2 onions risotto rice chicken stock butter, crème fraîche flour eggs cloves, salt, pepper Preparation: 1. Start by placing the chicken in the center of a casserole dish. 2. Peel and roughly chop the carrots and celery, adding the turnips and leek to the casserole dish. 3. Add an onion and cloves to the pot with water. Let it cook for 2.5 hours. 4. Sauté an onion in butter and add the risotto rice, stirring to combine. 5. For the sauce, combine butter, flour, broth, cream, and an egg yolk. 6. Add a few ladles of broth to the rice before serving. Chef: Patrick Brune FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte