Poulet à la Sauce Blanche (Chicken with White Sauce)
Poulet à la Sauce Blanche (Chicken with White Sauce) is a traditional Beninese recipe for a classic stew of chicken in a cream sauce with onion, red bell pepper and chilli. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Chicken with White Sauce (Poulet à la Sauce Blanche).
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Ingredients:
1 whole, oven-ready chicken
4 garlic cloves, crushed
100g butter
salt and freshly-ground black pepper, to taste
250ml cream
1 onion, finely chopped
1 red bell pepper, diced
1 hot chilli, finely chopped
1 bayleaf
Method:
Joint the chicken into serving-sized pieces. Wash and pat dry then season the pieces and place in a pan.
Pour over 400ml water, bring to a simmer, cover and braise the chicken for about 30 minutes or until tender.
Drain the chicken pieces, strain the broth into a bowl and reserve 250ml.
Melt the butter in a pan, add the chicken pieces and fry until nicely browned all over. Remove with tongs and set aside to keep warm in the oven.
Add the onion, garlic and bell pepper to the butter remaining in the pan and fry for about 5 minutes, or until the onion is golden brown. Season to taste and stir in the cream and 250ml reserved chicken stock.
Bring to a boil and cook for 10 minutes, or until the sauce has thickened.
Serve the chicken pieces accompanied by the sauce along with, rice, couscous or mashed yam.
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