Our Family of Brands

Blanquette of Chicken

4 Tbsp. unsalted butter
3 lbs. boneless, skinless chicken thighs, cut into 1-inch cubes
8 Tbsp. unbleached all-purpose flour
1½ tsp. The Spice Hunter East/West Indies Ground Nutmeg
1 tsp. salt
1 tsp. freshly ground black pepper
3 cups peeled, sliced carrots
3 cups coarsely chopped onions
3 Tbsp. The Spice Hunter California Dill Weed
4 cups chicken broth
¾ cup half & half

Melt butter in a Dutch oven. Add chicken and cook over medium-low heat until the chicken is seared but not brown, 5 to 10 minutes. In a small bowl, stir flour, nutmeg, salt and pepper together. Sprinkle over the chicken. Stir and cook over low heat for 5 minutes. Do not brown. Add the carrots, onion, half of the dill and enough broth to cover the meat and vegetables. Bring the mixture to a boil and cook for 45 minutes, uncovered until the chicken is tender. Add the cream, remaining dill and additional salt, pepper and nutmeg to taste.