A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

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  • Place chicken in a 5- to 6-quart slow cooker (or see Simmered Stew variation, below). Lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

  • With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

  • Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice and stir until the sauce comes to a boil. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

  • Simmered Stew variation:

  • Total: 1 1/2 hours

  • In Step 1, use only 1 1/2 cups broth.

  • In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves.

  • Stir in cornstarch mixture (see Step 4), cream, peas and parsley. Increase heat to medium-high and bring to a boil, stirring often. Add lemon juice and salt.

Tips

Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat; just before serving, stir in peas and parsley.

Equipment: 5- to 6-quart slow cooker (or see Simmered Stew variation, below)

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

319 calories; 14.6 g total fat; 4.9 g saturated fat; 99 mg cholesterol; 701 mg sodium. 857 mg potassium; 16.5 g carbohydrates; 3 g fiber; 5 g sugar; 31.2 g protein; 5015 IU vitamin a iu; 19 mg vitamin c; 66 mcg folate; 61 mg calcium; 3 mg iron; 47 mg magnesium;

Reviews (26)

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26 Ratings
  • 5 star values: 4
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
08/02/2016
The stew flavor was pretty good would give that a 4 but the prep was horrible give that a 1. Too many pots and too confusing. It was good but not like this again. Read More
Rating: 3 stars
01/20/2016
TASTY MADE A FEW CHANGES I fixed this soup my family loved it! I used the crock pot and then let it sit for a day before serving. I took the lemon slices and thyme out after cooking for an hour because I didn't want the soup to be bitter. The flavor was great! My teenager ate two helpings and took some to school for lunch the next day. As for seasoning I used poultry seasoning black pepper and Mrs. Dash Original. I served it with Kale and toasted multi-grain bread. I also added yams to spruce up the color and flavor of the soup. I will cook this again. Read More
Rating: 5 stars
11/03/2014
very tasty with a few adjustments For this recipe I just used a pot and not the crockpot. I think the instructions made the recipe more confusing than it really should be so this is what I did all in the same pot... First I sauteed the mushrooms and onions together until they browned then added 1/4 cup of water to the pan. I left the eye on high through the next steps to get a boil going. To the mushrooms onions and water I added 2 cups of low sodium chicken broth 1 1/2 cups of chopped carrots 2 cups chopped red potatoes 3 dried bay leaves 1 tsp dried thyme 2 slices of lemon and 2lbs or so of skinless bone in chicken thighs and salt and pepper to my liking. ( I hate cutting raw chicken so I shredded it at the end). I turned the eye to low then covered it with a lid and simmered for 45 minutes to cook the chicken through and soften the veggies. After 45 mins the chicken thighs were done and I used tongs to pull out the thighs and shred the meat with a fork. At this point I also removed the bay leaves and lemon slices. ( The meat was infused with all the flavors so yummy!) I mixed the cornstarch with the water and added it to the pot to thicken the stew. I added the chicken back in and also added the thawed peas. I gave everything a mix and covered the pot again to let the peas warm through. Viola! It's so tasty with or without the cream. I decided not to add the cream to the entire pot but just pour a small amount into my individual bowl and mix. The cream real Read More
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Rating: 2 stars
09/27/2014
Not really a crock pot recipe In my mind a crock pot recipe is a 'throw it in the pot go to work come home to dinner' with minimal fuss. This recipe could work in a Dutch oven without all the transfer back and forth with crock pot (with less clean up and not as much time to cook). It also needed more flavor. I don't think I will make this again. Pros: Healthy Cons: Bland Read More
Rating: 4 stars
08/12/2014
Delicious! I really liked this dish. I wouldn't change a thing! Very satisfying and easy to make. I paired it with a spinach salad and crusty bread. Pros: Everything Read More
Rating: 4 stars
07/26/2013
creamy lemon flavour i followed the recipe - and used my own delicious fat and salt free chicken stock which only has chicken flavour with a hint of a few vegetables nothing strong! I read the reviews made sure that I put in slices of lemon as one reviewer thought maybe people were adding whole lemons. As people were saying it was bitter I took the lemon slices out half way through cooking. I still added the juice and the zest. No bitter taste at all just really creamy lemon. Delicious but really too much lemon for the majority. Perhaps leave out the lemon juice and certainly take out the slices half way through cooking. Served with a mix or red brown and wild rice. But creamy mashed potatoes would be good - or even steamed cubed pumpkins would be good. Oops I put a bit of broccoli on the side and this was complemented by the creamy lemon flavour. Pros: reasonably easy Cons: too much lemon for some people Read More
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Rating: 1 stars
12/23/2012
Too much lemon Forget the lemons-way too bitter. Suggest reduce lemons or take them out earlier. Read More
Rating: 4 stars
09/23/2012
I thought this was actually quite good- comfort food so not jazzy but solidly delicious. I added more thyme (dried) initially and then added fresh at the end so maybe that was the deciding factor. Served over whole wheat noodles- quite tasty. Read More
Rating: 4 stars
05/03/2012
Looks amazing Have not tired it but it is going on my list. If you love cooking in your crock pot check out this cool app and blog...getcrockingapp.com/blog Read More
Rating: 5 stars
03/29/2012
This is a great recipe! My husband had second helpings of this dish. This recipe is a crockpot recipe and I must be honest...I don't have a crockpot. So I adjusted this recipe to cook on the stove. Prep-time was about twenty minutes including par-boiling cut-up chicken breats in a salt/lemon water bath and cutting up all the veggies (carrot celery onion lemon garlic mushrooms). I used olive oil to saute the mushrooms and onion. Then added the pre-cooked chicken and veggies. Added chicken broth and chicken bullion. I used the water from the cooked chicken which included lemon wedges lemon juice and salt. Finished cooking the dish for about hour and half on a simmer. Removed the cooked food from the broth added flour and heavy cream. This recipe had a nice nutty flavor. I really like using lemon in dishes the lemon gives a well-rounded flavor. Remember a recipe is merely a suggestion. Use them to help you construct a meal and then add to them for your tastes! Served with rice. Pros: Everything! Cons: Nothing! Read More
Rating: 4 stars
03/21/2012
Read Recipe carefully this calls for two SLICES of lemon cut 1/2 inch thick not two lemons..also if you do not follow the recipe and the steps and then find it to be disapointing...try actually following it and then write a review..I find it frustrating to read reviews from people that did not follow the recipe and then do not like it...on the other hand I do like to read when someone has made it and then added to it to make it better the next time around! Read More
Rating: 4 stars
02/07/2012
Tasted Great! I would cut back a little on the lemon didn't bother me though. besides that very very good... Warning: can't just throw in the slow cooker and walk away it does take more prep than the usual slow cooker recipe. Pros: Well Balanced yummy Cons: a little too lemon-y not a true slow cooker recipe Read More
Rating: 2 stars
02/02/2012
Lemony Chicken Stew I obviously need to adjust how much lemon I'm using - 2 is too much (and I forget to add the zest). I made this in a dutch oven instead of the slow cooker which definitely reduced the effort to prepare this dish and decreased the time enough for a weeknight. Pros: Chicken Stew. Heart healthy economical Cons: Lemony. Read More
Rating: 2 stars
01/09/2012
Chicken Stew OK recipe - it was bland and it was a little time consuming but overall my husband and I liked it. Don't think I'd make it again though. Pros: Different Cons: Bland Read More
Rating: 2 stars
11/14/2011
Time consuming approach to a disappointing crock pot meal I followed the browning steps involving the mushrooms and shallots (although I used onions not shallots.) I used bone-in breasts and I threw about 4 pounds into my crock pot (because I had to cook the chicken breasts or end up having them spoil shortly). I also added some cut-up small red potatoes. I used only 2 cups of chicken broth (regular not low sodium). After cooking the concoction for the entire day in my crock pot on Auto-shift (high for 2 hours then an automatic shift to low) the yield was deliciously tender and flavorful chicken breasts but a very bland broth with carrots potatoes and mushrooms. I shredded the chicken from 3 of the 6 breasts (and saved the other 3 for other recipes). I thickened the broth as directed too with the corn starch. Even with liberal use of pepper and some salt the stew was bland -- and I did use the lemon slices and juice (but not the zest). I had to add additional dry poultry seasonings -- thyme sage and poultry blend -- and even a little Mrs. Dash's Grilling Blend for chicken. With the additional seasoning the stew was OK but certainly not worth the effort unless your goal is succulent chicken meat. Served it over noodles. We'll eat it up but I'm going to continue to search for a better chicken stew recipe than this. Pros: Chicken was deliciously tender and flavorful. Cons: Broth was bland. Read More
Rating: 4 stars
10/30/2011
This dish is fantastic - cooked it exactly and it was pure perfection. As is every other Eating Well recipe!!!!:) Read More
Rating: 4 stars
10/30/2011
So Yummy! I've been looking for a chicken soup recipe to rival my mother's for years and I think I just found it! Go easy on the parsley though. The recipe calls for a whole cup! I put in a fraction of that and it was perfect. You just don't want it to overpower the chicken. I didn't have any egg noodles when I made this but it is very good over white rice also. Read More
Rating: 4 stars
10/30/2011
This was not very good. I'm an experienced cook and I do a lot of ragouts but this dish was mediocre at best. The lemons disintegrated in the pot during cooking and the white pith imparted a lot of bitterness to the stew. If I ever made this again which is unlikely I would lose the lemon slices during cooking and just go with a gremolata as a finish. Don't waste your time. Read More
Rating: 4 stars
10/30/2011
This recipe worked well using a pressure cooker for 20 minutes instead of a slow cooker. I also replaced the cream with whole milk and my family found it to be quite tasty! I'm sending this quick savory recipe to my college son for the cold winters in Reno. Read More
Rating: 4 stars
10/30/2011
I love it when I make something new and the kids not only EAT it but do so willingly and ask to have it again! This was super quick and super good! I made it just as indicated except I used 2 frozen boneless skinless chicken breasts and 1 lb thighs (although I'd probably use skinless-bone in breasts next time) I didn't have any parsley and I used 1/2 and 1/2 not cream and it was very good! I served over whole wheat flat noodles and it was very good! I wish it was a little thicker but very good! I love that I can freeze the left overs! I will definitely make this again! Read More
Rating: 4 stars
10/29/2011
Even before I added the cream everyone was coming into the kitchen and asking when it would be ready. Would be a great filling for a healthy pot pie. Read More
Rating: 4 stars
10/29/2011
I thought is was very bland and not worth all the effort. I agree though is sure did make the house smell great. It was somewhat better the next day and it was better served over rice then noodles. We also added some Parmesan cheese to add some flavor. I wouldn't make again. Read More
Rating: 5 stars
10/29/2011
Short cut guide I took one look at these instructions and just dumped everything in the pot at once. I used canned mushrooms. I omitted the bay leaves and lemons. I used one tea spoon of ground thyme one half tea soon of lemon pepper seasoning salt substitute and black pepper... At the end I added in the frozen peas whipping cream and cornstarch. Cooked for one additional hour and done. Tasted great! Will make it again. Read More
Rating: 5 stars
10/29/2011
A new family favorite I have made this for my family now about 3 or 4 times. It's been a big hit all around. I did make a few changes however. I added some small potatoes and one time I even added dumplings. The potatos really pick up the lemon flavor which is a nice surprise. Read More
Rating: 4 stars
10/29/2011
Great Dinner This recipe is a great crowd pleaser. Even my picky husband liked it. However I'd say skip the lemon juice at the end....it's totall unnecessary and adds a little too much tang. Will make again for sure. Pros: Easy quick slow-cooker recipe Cons: Too lemony Read More
Rating: 4 stars
10/29/2011
Delicious! This was delicious! I'm not sure who would think this was bland unless you skipped the first few steps and just threw it all in a crock pot. The cooking of the mushrooms and shallots gives you the fond you need to make it tasty and should not be skipped. I did the crock-pot method and did find the whole process a little time consuming but worth it in the end. I also did not add the lemons or the zest but did add the lemon juice in the final steps. This would be great over a biscuit as well! I will definitely make this again. Pros: Tastes great healthy crowd-pleaser Cons: Time consuming Read More