Blanquette De Veau aux Chicons Recipe

Name: Blanquette De Veau aux Chicons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds (1.4 kg) boneless veal shank, cheeks, or shoulder, cubed; 2 cups (500 ml) dry white wine; 2 cups (500 ml) chicken stock; 1 leek, white part only; 1 carrot, peeled; 1 small onion, stuck with 1 whole clove; 1 celery stalk; 1 sprig thyme; 1 bay leaf; 1 clove garlic; 1 teaspoon salt; 2 cups (500 ml) whipping cream (35 percent butterfat); 2 tablespoons Dijon mustard; 2 heads Belgian endive, cored, halved lengthwise, and cubed; 1/2 celery root, peeled and cut into 1-inch (2.5-cm) cubes; 1 tablespoon chopped fresh tarragon

Servings: persons

3 pounds (1.4 kg) boneless veal shank, cheeks, or shoulder, cubed
2 cups (500 ml) dry white wine
2 cups (500 ml) chicken stock
1 leek, white part only
1 carrot, peeled
1 small onion, stuck with 1 whole clove
1 celery stalk
1 sprig thyme
1 bay leaf
1 clove garlic
1 teaspoon salt
2 cups (500 ml) whipping cream (35 percent butterfat)
2 tablespoons Dijon mustard
2 heads Belgian endive, cored, halved lengthwise, and cubed
1/2 celery root, peeled and cut into 1-inch (2.5-cm) cubes
1 tablespoon chopped fresh tarragon

1
Preheat the oven to 375F (190C).
2
In a Dutch oven or other heavy, lidded ovenproof pot, combine the veal, wine, stock, leek, carrot, onion, celery, thyme, bay leaf, garlic, and salt.
3
Place over medium-high heat and bring to a boil, stirring occasionally.
4
When you have a nice boil going, cover the pot and transfer it to the oven.
5
Bake for 2 hours.
6
Remove the pot from the oven and then carefully proceed to remove and discard the vegetables and aromatics.
7
(If you want to hold onto the carrots, you can always puree them along with potatoes to make a nice mash.)
8
With a slotted spoon, remove the veal pieces and place them on a tray or plate close by.
9
Put the pot with the remaining liquid back on the stove top over medium heat.
10
Stir in the cream and mustard and reduce, stirring occasionally, for 15 minutes, or until the sauce coats the back of a spoon.
11
Taste and adjust the seasoning, then return the meat to the pot and add the endives and celery root.
12
Simmer for 8 to 10 minutes, or until the vegetables are tender.
13
Add the tarragon during the last minute of cooking.
14
Serve piping hot.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds (1.4 kg) boneless veal shank, cheeks, or shoulder, cubed, 2 cups (500 ml) dry white wine, 2 cups (500 ml) chicken stock, 1 leek, white part only, and more.

Yes, Blanquette De Veau aux Chicons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanquette De Veau aux Chicons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions