Blanquette of Dhayaati

Cut the chicken into 8 pieces, fry over medium heat in a casserole with 30 g of butter. Add minced shallots, crushed garlic cloves and celery cut into slices. Let it cook for 5 minutes, then drizzle with  white vinegar and mix gently.

Sprinkle it with the chicken broth cube cut into pieces and pepper then add the strips of bay, thyme and coriander.

Add the carrots, peeled and sliced. Cover and let simmer 40 min.

Meanwhile, slice the mushrooms, then sauté them with the remaining butter.

Drain the chicken pieces and carrots, rearrange them in a deep dish.

Take 20 cl of the cooking broth, strain it then pour it into a saucepan.

When it almos boils, turn down the fire. Add the diced Blue cheese and mix gently, then mix for a few seconds to get a nice and smooth sauce. Add the mushrooms and pour over the chicken pieces. Serve immediately, with white rice.