Poule au Blanc

An ancient Norman recipe, Poule au Blanc is a dish served at family meals and traditionally at Easter Sunday lunch.


For 6 people:

  • 1 hen of 1.5 kg
  • 1 large onion
  • 6 small carrots
  • 3 turnips
  • 3 leek whites
  • 1 stalk of celery
  • 2 cloves
  • 1 bouquet garni
  • 2 tablespoons of lemon juice
  • 50g of Norman butter
  • 30g of flour
  • 20 cl of crème fraîche normande
  • 10 cl of cider from the Pays d'Auge
  • 1 egg yolk
  • Salt, pepper
  • Chervil or parsley

Clean the vegetables and peel them.

Cut leeks in half and turnips in four.

Stick cloves into the onion.

Place the chicken in a casserole dish and cover it with water in which 1 tablespoon of salt is placed. Bring to a boil and skim.

Add the bouquet garni, the lemon and the vegetables, cover the dish and let it cook over low heat for 2 hours.

Before the end of cooking, prepare the sauce by melting the butter in a saucepan.

Add the flour and mix with a wooden spoon. Add the egg yolk and the cream, then dilute with the cider. Season and mix well. Let it thicken on a very low heat.

Take the chicken out of the casserole and cut it into pieces. Serve with vegetables and top with sauce. Sprinkle with fresh chervil or parsley.


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