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Hen with White

An old Norman recipe, the Poule au Blanc is a dish served during family meals and traditionally during Easter Sunday lunch.

For 6 people :

  • 1 hen of 1.5 kg
  • 1 big onion
  • 6 small carrots
  • 3 turnips
  • 3 white leeks
  • 1 stalk celery stalk
  • 2 cloves
  • 1 bouquet garni
  • 2 tablespoons lemon juice
  • 50g Norman butter
  • 30g of flour
  • 20 cl Norman cream
  • 10 cl of Pays d'Auge cider
  • 1 egg yolk
  • Salt pepper
  • Chervil or parsley

Clean the vegetables and peel the vegetables.

Cut the leeks in half and the turnips in four.

Poke the cloves in the onion.

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

Add the bouquet garni, lemon and vegetables, cover the dish and 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 mix with the cider. Season and mix well. Leave to thicken over very low heat.

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

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