Like a vanilla chicken blanquette and other tastes of the sun
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Like a vanilla chicken blanquette and other tastes of the sun
The blanquette traditionally, is made from pieces of veal shoulder poached in white stock, served with a sauce made with the cooking liquid bound by cream and egg yolks. The word “blanquette” therefore comes from the color of the sauce. Although veal remains a reference in French gastronomy in this dish., all white meats, just like fish can be prepared as “blanquette”
For my part, I chose, chicken, in a sunny spice sauce that was unanimously appreciated at home. Nothing less was needed to enhance the superb vanilla from Sao Tome VANILHA (See end of article)
Like a chicken blanquette with vanilla and other sunny flavors
What you need
For 4 to 8 people
-1 kg of chicken thighs
-1 large white or yellow onion
-10 cl of coconut milk
-50 g cassava flour
-¼ of a VANILHA vanilla bean divided into 2 (sauce and sides)
-1 carrot
-1 organic or untreated lime or yellow
-1 clove
-1 bouquet garni (Parsley thyme stems, fresh laurel for me from the garden)
-Peanut or sunflower oil
-Coarse salt
-Of sea salt
-Washer, the fruit of the ZESOK garlic tree. Half of a 1 c coffee . Learn more here
-ZESOK white Penja pepper. Half a teaspoon Information here
For garnish with vegetables and starches
-Leftover yam cooked in water and cut into squares (300 g approximately). see cooking here
-1 large white or yellow onion or 1 dozen baby onions
-6 carrots
-200 g button mushrooms
-40 g of coconut oil
-Of sea salt (1 c coffee)
-Powdered sugar (1 to 2 tablespoon)
-The other half of a quarter of the VANILHA vanilla
-Some water
Realization of the recipe
-Trim the thighs, cut them and soak them in a little water with coarse salt and half the juice of a lemon and the skin of the lemon hollowed out for 5 good minutes.
-Prepare the aromatic garnish. Peel or not the carrot and cut it into 3.
-Clean the onion and cut it into 4, prick a piece with a clove
-Make the bouquet garni with thyme, bay leaf and parsley stalks
-Drain the poultry and place it in a large pot, add cold water ( about 800g) so as to cover it completely (Poultry)
-Add the carrot, the onion, the bouquet garni and half of a quarter of the vanilla pod and cook for 30 to 35 minutes on high heat.
Meanwhile
Make a roux
-Prepare a roux by melting it in a saucepan 40 cl coconut oil. out of the fire, add 50 gr of cassava flour, stirring constantly. Book.
-Mix the egg yolks and 10 cl of coconut milk, book.
Vegetable and starchy garnish
-Prepare the blanquette filling
-Peel the onions and carrots
-Glaze vegetables and starchy foods
-Cut the onion into 4 big squares, carrots in 6 and on an angle or even in sticks and glaze everything blind with 40 g of coconut oil, powdered sugar, flower of salt. Add a little water, the rest of the vanilla, cover with a sheet of baking paper, taking care to make a chimney in the center and let them cook for about 10 mn. Add the yam pieces, cook for another 5 minutes. Finally add the mushrooms, cut into quarters then simmer everything again until icing (they must be tender). Add to it, 2 to 3 tbsp blanquette broth. Thoroughly coat and top vegetables and starchy foods. Book.
-When the meat is cooked, keep it in the pot with a little broth to prevent it from drying out.
At this level, we should filter the broth in the traditional recipe that I learned at the hotel school. For my part, I do not do it. I love these leftover cooked vegetables which have lost their splendor but which add chewiness, this fine mischievous vanilla pod and this fragrant bouquet garni which holds together quite well.
-Link the white background (environ 40cl) hot cooking broth with cold roux. Pour in the broth, ladle after ladle, stirring constantly until you obtain a smooth sauce.. Mix this velouté with the coconut milk/egg yolk mixture, add the white Penja pepper and the slice (shaft garlic), adjust seasoning. Return to the pan and cook for a few minutes.
Serve warm or hot
Tips / Advice / Variants / Information
VANILLA?
Based in São Tomé (See, information at the end of the article) and Príncipe VANILHA works throughout the vanilla process, from planting to final grains.
Juliet and Francesco, the passionate duo at the head of this small, dynamic company work directly with farmers. They provide agronomic support, scientific and logistical. One of their goals is to collect data on the still little-known São Tomé vanilla and share it through monthly plant life calendars., social networks and maps. Let's read them instead:
“We believe in fair agriculture with long-term contracts and stable selling prices. We like to share ideas with farmers on local techniques and other scientific approaches, by mixing everything together to aim for the best quality of life, work and performance. »
the democratic republic of Sao Tome and Principe (Democratic Republic of São Tomé and Príncipe), is one of the smallest countries in Africa which occupies an Atlantic archipelago located in the Gulf of to 239km (Saint Thomas) of the coasts of Gabon and 216km (Principe) from Equatorial Guinea.
In the heart of the island, it is possible to admire several waterfalls including that of Saint-Nicolas.
The total population is estimated at 199 910 habitants. More of 95% of the population lives on the island of Sao Tome. 80% of the population is Catholic.
Portuguese is the official language of Sao Tome and Principe. The second most spoken language is a Creole from the Afro-Portuguese dialect family, le Forro. French and English are commonly spoken in the hotels and restaurants of the archipelago.
Technique
For 500 g small onions (sleigh bell / saucier)
Small onion glaze
Here is a cooking technique widely used in cooking schools and in many beautiful homes.. It consists of stewing vegetables, with their vegetation water. By adding a little salt, butter and sugar, we obtain a beautiful shine, hence the term icing.
The vegetables, here the little onions, are very tasty and retain their minerals ( hence my choice to integrate them into this appetizer recipe, by highlighting them)
The syrup formed by mixing the butter, sugar, water and the juice of the onions gives the vegetables shine and coats the vegetables with a shiny and sometimes caramelized film like for onions glazed to brown
For the onions, you just have to cut them into 2 lengthwise if they are very large.
So that the steam is as close as possible to the vegetables, it is necessary to make a lid that will fit your saucepan, as well as a small central opening (chimney).
The hole in the center helps stabilize the sheet by letting a little steam escape.
Cook the onions, medium heat, covered with foil only. It takes approximately 10 min minutes of cooking
Process
– Peel the onions, cut them 2 ends and wash them
– Arrange them in a saucepan without overlapping them
– Wet the height and place the cut parchment paper
– Add a little salt, butter (or neutral sunflower oil, colza, peanut…) and sugar (2 tablespoons),
we obtain a beautiful shine, hence the term icing.
– Bring a sheet of baking paper. Fold it into 2 then in 2
– Practice several folds, so as to form a thin triangle
– Cut out the part towards the thumb then the tip of the leaf
You thus obtain a lid, perfect diameter, which will cover the small onions and your other vegetables
To wait for 1 or 2 minutes, stirring them to caramelize them
Enjoy your meal!!!
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Ps: Adjust the quantities of sugar and oil (or butter)
Sources
https://www.saotomeetprincipe.ch/
https://fr.wikipedia.org/wiki/S%C3%A3o_Tom%C3%A9_(%C3%AEle)
The reference cuisine
Nathalie Brigaud Oum
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