Uploaded August 2026 | Updated September 2026, 13 hours ago
Blanquette de Poulet is old-school French comfort food, chicken poached gently in stock then folded through a silky sauce thickened with egg yolks and cream. No browning, no roasting, just low and slow simmering that keeps everything pale and tender.
The trick is the sauce. You build a roux, whisk in the strained poaching stock, then temper in egg yolks at the end for that rich, velvety finish. Do it too fast and you get scrambled eggs in your dinner. Do it right and it's restaurant-level silk.
Mushrooms are cooked separately with a splash of water and lemon juice so they stay white, not browned, keeping the whole dish looking as delicate as it tastes. A squeeze of lemon at the end lifts all that richness and stops it tasting heavy.
Kenji sat by the stove for the entire simmer. He got none of it, obviously.
Give it a go. It's the kind of dish that tastes like more effort than it actually is.
00:00 Intro
00:30 Morning walk with Kenji
02:12 Recipe
09:53 Kenji treat and walk
👉 Get this written recipe here: recipe30.com/blanquette-de-poulet.html
👉 Curious about the knife I use in every video, including this one?
Grab it here: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Blanquette de Poulet is old-school French comfort food, chicken poached gently in stock then folded through a silky sauce thickened with egg yolks and cream. No browning, no roasting, just low and slow simmering that keeps everything pale and tender.
The trick is the sauce. You build a roux, whisk in the strained poaching stock, then temper in egg yolks at the end for that rich, velvety finish. Do it too fast and you get scrambled eggs in your dinner. Do it right and it's restaurant-level silk.
Mushrooms are cooked separately with a splash of water and lemon juice so they stay white, not browned, keeping the whole dish looking as delicate as it tastes. A squeeze of lemon at the end lifts all that richness and stops it tasting heavy.
Kenji sat by the stove for the entire simmer. He got none of it, obviously.
Give it a go. It's the kind of dish that tastes like more effort than it actually is.
00:00 Intro
00:30 Morning walk with Kenji
02:12 Recipe
09:53 Kenji treat and walk
👉 Get this written recipe here: recipe30.com/blanquette-de-poulet.html
👉 Curious about the knife I use in every video, including this one?
Grab it here: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
