Chicken blanquette with heart-shaped croutons
- Online only
- Serves 4
- Hands-on time 50 min, simmering time 30 minutes
James Martin’s creamy chicken recipe will transport you to France with every mouthful. A labour of love with impressive results – this dish is perfect for entertaining.
The secret to getting this classic right is the addition of egg yolks and cream at the end – they add an amazing richness and flavour, but if you let the sauce get too hot, the egg yolks will scramble and the sauce will be ruined.
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